For the recipe le pain de poisson / fish terrine, I poached salmon and cod in a court bouillon, made from celery, leek, onion, seasonings, and parsley, all simmered briefly in water and white wine. I drained the fish, removed the skin and flaked it into small pieces. I added breadcrumbs which I had soaked in milk. In another bowl, I beat eggs with salt and pepper and tomato concentrate, then added this to the fish mixture along with some finely chopped onion. I poured the mixture into a buttered terrine and cooked in a bain-marie for 40 minutes. I left to cool and served with prawns and mayonnaise. This makes a great starter because it is easy to make and can be prepared ahead of time.
My Year of French Cookery ... continued 