Le pain de poisson from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne S
A cold fish entrée does much to make life more convenient for the cook, especially when it can be prepared ahead of time. Here is a local version of a favourite way of making a fish terrine, given...
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Ingredients
- 250 g filleted salmon
- 250 g other fish (cod or coley perhaps)
- 1 litre court bouillon
- 100 ml milk
- 75 g breadcrumbs
- 35 g tomato concentrate
- 2 large or 3 small eggs
- a few peeled shrimps (optional)
- 1 small onion, finely chopped
- salt
- pepper
- 3 tbsp chopped parsley
- mayonnaise, to serve
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