fish pudding



  • white fish fillets, minced twice and flavoured with allspice and seasoning, combined with thin cream, butter, eggs and flour (8:10:2:2:1), adding the cream last of all in a food processor. Tested by dropping a teaspoonful into boiling water and adjusting the consistency with milk or egg white. The mixture is put in a cake tin which has been buttered and sprinkled with breadcrumbs and this is cooked in a slow oven in a bain-marie for 1 to 1.5 hours. Allowed to rest then demoulded and served with a sauce.