200 gr of cooked shelled shrimps.
1 tomato
1 lemon
Tarragon
Mayonnaise.
A big pan,
A bowl,
A cake mold or a silicone mold
Baking paper
A long dish
Prepare the court bouillon: put 2 liters of water and a glass of white wine in a large saucepan, with onion, garlic parsley and thyme pepper and salt Bring to a boil.
Wash the fish fillets and immerse them in the boiling court bouillon, let it simmer for 20 minutes in the court bouillon.
Drain it.
Heat the oven, thermostat 6. during this time soak the bread in the milk and nutmeg..mixer
In a bowl, break the eggs, beat them, chopped parsley, chopped fish and mashed bread.
Add salt and pepper. Line a baking tin with parchment paper and pour in the mixture, spread with a fork, pressing gently.
Cook for 30 minutes. Turn out when the bread is cold on a long dish.
Decorate with slices of tomatoes and lemon, tarragon leaves and shrimp.
Mix some shrimp in a mayonnaise that will serve as sauce.
Enjoy your meal from
Ingredients
Directions
200 gr of cooked shelled shrimps.
1 tomato
1 lemon
Tarragon
Mayonnaise.
A big pan,
A bowl,
A cake mold or a silicone mold
Baking paper
A long dish
Prepare the court bouillon: put 2 liters of water and a glass of white wine in a large saucepan, with onion, garlic parsley and thyme pepper and salt Bring to a boil.
Wash the fish fillets and immerse them in the boiling court bouillon, let it simmer for 20 minutes in the court bouillon.
Drain it.
Heat the oven, thermostat 6. during this time soak the bread in the milk and nutmeg..mixer
In a bowl, break the eggs, beat them, chopped parsley, chopped fish and mashed bread.
Add salt and pepper. Line a baking tin with parchment paper and pour in the mixture, spread with a fork, pressing gently.
Cook for 30 minutes. Turn out when the bread is cold on a long dish.
Decorate with slices of tomatoes and lemon, tarragon leaves and shrimp.
Mix some shrimp in a mayonnaise that will serve as sauce.
Enjoy your meal from
English 
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