Fish Loaf

Preparation

1. 1
   Prepare a loaf pan with parchment paper on the bottom.
2. 2
   Poach the frozen fish mix in prepared court-bouillon for about 10 to 15 min, then drain well.

   For this step

   • 800 g·fish
3. 3
   In a bowl, mix the tomato paste, eggs, cream and diluted cornstarch.

   For this step

   • 1/2 small can·tomato paste
   • 4·eggs
   • 1 tbsp·cornstarch
4. 4
   Add salt and pepper, then taste to check the seasoning.

   For this step

   • salt
   • pepper
5. 5
   Add the fish to the bowl and process until the desired consistency is reached.

   For this step

   • 800 g·fish
6. 6
   Preheat the oven to 210 °C (gas mark 7).
7. 7
   Pour everything into the buttered pan.

   For this step

   • butter
8. 8
   Bake in a water bath in a th. 7 oven for 40 min.
9. 9
   Check doneness with a knife; the top should be lightly browned.
10. 10
    Let cool completely before unmolding, then refrigerate until serving.

Serving

1. 1
   Serve cold with homemade mayonnaise and arrange salad around the platter.

Serve with

• Mayonnaise