Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (for 6):
- 400g salmon fillets
- 300g white fish fillets such as ling or cod
- 1 small tin tomato paste
- 2 tbsp creme fraiche
- 1 small bunch chopped basil
- salt and pepper
- 2 eggs, beaten
Blend the fillets of raw fish in a food processor.
Place them in a bowl and then add all the other ingredients, one by one, mixing with a spatula.
Check the seasoning.
Spread the base of a rectangular cake tin with greaseproof paper (makes it easier to lift out!)
Pour the preparation into the tin.
Cook for approximately 40 mins. using a bain marie in an oven pre-heated to 210°C (Th. 7).
Remove from the tin when cold.
Ideal with a Muscadet: Domaine des Hautes Noëlles 2011, Muscadet Côtes de Grandlieu, whose minerality, fruity undertones and balance of fat and exuberance are in perfect harmony with the fish. The ultimate fresh combination!