Cat├ęgorie
Yields1 Serving
For 6 persons
Ingredient:
 1 fillet of 600 gr of julienne, cod, place. Or any other fish at your convenience but white
 3 eggs
 1 bunch of parsley
 Broth cub
 1 glass of white wine
 Salt and pepper.
 A little old bread and milk and nutmeg
For the presentation:
1

200 gr of cooked shelled shrimps.

2

1 tomato

3

1 lemon

4

Tarragon

5

Mayonnaise.

Material:
6

A big pan,

7

A bowl,

8

A cake mold or a silicone mold

9

Baking paper

10

A long dish

Preparation:
11

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.

12

Wash the fish fillets and immerse them in the boiling court bouillon, let it simmer for 20 minutes in the court bouillon.

13

Drain it.

14

Heat the oven, thermostat 6. during this time soak the bread in the milk and nutmeg..mixer

15

In a bowl, break the eggs, beat them, chopped parsley, chopped fish and mashed bread.

16

Add salt and pepper. Line a baking tin with parchment paper and pour in the mixture, spread with a fork, pressing gently.

17

Cook for 30 minutes. Turn out when the bread is cold on a long dish.

18

Decorate with slices of tomatoes and lemon, tarragon leaves and shrimp.

19

Mix some shrimp in a mayonnaise that will serve as sauce.

20

Enjoy your meal from

Ingredients

For 6 persons
Ingredient:
 1 fillet of 600 gr of julienne, cod, place. Or any other fish at your convenience but white
 3 eggs
 1 bunch of parsley
 Broth cub
 1 glass of white wine
 Salt and pepper.
 A little old bread and milk and nutmeg

Directions

For the presentation:
1

200 gr of cooked shelled shrimps.

2

1 tomato

3

1 lemon

4

Tarragon

5

Mayonnaise.

Material:
6

A big pan,

7

A bowl,

8

A cake mold or a silicone mold

9

Baking paper

10

A long dish

Preparation:
11

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.

12

Wash the fish fillets and immerse them in the boiling court bouillon, let it simmer for 20 minutes in the court bouillon.

13

Drain it.

14

Heat the oven, thermostat 6. during this time soak the bread in the milk and nutmeg..mixer

15

In a bowl, break the eggs, beat them, chopped parsley, chopped fish and mashed bread.

16

Add salt and pepper. Line a baking tin with parchment paper and pour in the mixture, spread with a fork, pressing gently.

17

Cook for 30 minutes. Turn out when the bread is cold on a long dish.

18

Decorate with slices of tomatoes and lemon, tarragon leaves and shrimp.

19

Mix some shrimp in a mayonnaise that will serve as sauce.

20

Enjoy your meal from

Fish Bread

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