Whiting and vegetable terrine

Servings : 4 to 6
Prep time : 20 minutes
Cook time : 1 hour

Ingredients

• 600g of whiting fillets
• 1 carrot
• 1 courgette
• 1 fennel
• 1 shallot
• 1 clove of garlic
• 4 eggs
• 2 tablespoons of cream
• 4 tablespoons of finely
• chopped chives
• 3 tablespoons of olive oil
• Salt and pepper

Preparation

1. Cook the fish for 5 minutes in salted, boiling water, then flake apart.
2. Gently fry the grated vegetables in oil for 5 minutes. Season with salt and pepper.
3. Whisk together the eggs, the cream and the chives.
4. Combine the fish and the grated vegetables.
5. Press this into a cake tin, then little by little add the egg, filling the tin up to the top.
6. Cover with aluminium foil and cook for 40 minutes in a hot oven.
7. Remove the foil and continue cooking for a further 15 minutes.

Recipe taken from the book Boat cooking - Solar Éditions