Terrine de Cabillaud & Sauce Mousseline Belle Helene

A perfect summer dish – Prepare the dish in advance and serve at room temperature with a glass of Chablis

INGREDIENTS
1 kg. 200gr. Cabillaud (Cod) or Haddock, Burbot would also work well
1 small can of Tomate Concentrate
1 small glass of Port
8 eggs
Salt & Pepper and a dash of Espelette Pepper for kick…

METHOD
Preheat your oven at 200 Celcius
Butter an oven dish (like a cake mould)
Mix the eggs and eggs thoroughly with a whisk and put the fish you have previously cut in small pieces (1-2 cm) large enough you can see them in the pate.
Bake in the over for 45 minutes –
Let is rest for a few minutes before serving – Unmold and serve beautiful slices.
To be served with a Mousseline Herb Mayonnaise . (Tarragon/Dill)

Sauce Mousseline
2 Egg whites at room temperature
2 Tablespoon Mayonnaise
1 Teaspoon Dijon-Style Mustard
1 Teaspoon Sriracha Sauce
Simply beat the egg white until very firm and in the bowl, mix in the Mayonnaise, Mustard and Sriracha Sauce. Add a few branches of Chives finely minced.


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