TERRINE DE POISSON AUX CAROTTES ET AUX EPINARDS



For 4 people 1 to 2 Pt/pers (depending on the size of the fillet) Otherwise count 0.5 P/Pers then add the weight of the fish to know the pts of the flat

400 g (0,88 lbs) white fish fillets 500 g (1,1 lbs) carrots 500 g (1,1 lbs) frozen spinach (fresh: 1 kg-2,2 lbs)) 1 egg 1 tomato.
Poach the fish in the court bouillon. 
Steam the carrots, drain and mash them with a fork. Incorporate beaten egg in an omelette, salt and pepper.
Scald the spinach, drain and chop. 
Add salt and pepper. 
In a cake tin, put the slices of tomatoes then the spinach, the fish and finish with the mashed carrots.
Bake in a bain-marie for ½ hour in the oven hot (th.6 ). Turn out and serve with tomato coulis.


 

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