Ingrédients
For 8 people
- 500g of fish (e.g. yellow pollock, hake…)
- 2 carrots
- 3 eggs
- 2 slices of sandwich bread (or the crumb of a large slice of country bread)
- 15cl of unsweetened condensed milk
- 50g of grated cheese (Emmental, Comté or Parmesan)
- Juice of 1/2 lemon
- Fresh herbs (tarragon, chervil, parsley, chives, fennel…)
- Salt and pepper
- For the sauce:
- 1 pot of plain yogurt or fromage blanc, drained overnight through cheesecloth
- 2 tablespoons of sour cream
- Freshly chopped herbs (tarragon, chervil, parsley, chives…)
- 2 teaspoons of Sherry vinegar
- 1/2 teaspoon of curry powder
- Salt and pepper
Instructions
- Peel the carrots and dice them into thin sticks. Cook them for 10 minutes in boiling water.
- Cook the fish in boiling water for about 8 minutes. Remove the skin and bones.
- In the bowl of a food processor, put the fish, eggs, milk, lemon juice, bread crumb and cheese. Mix quickly. Add herbs, salt and pepper. Mix.
- In a buttered loaf pan or terrine, pour half of the preparation. Then place the carrot sticks by arranging them well. Pour the other half of the preparation. Bake for 35 minutes at 190°C (thermostat 6). Serve chilled with the sauce.
- For the sauce: combine or blend all the ingredients and serve chilled.