The crème fraîche adds softness and tenderness. It balances the texture of the fish after cooking.
Tomato paste adds color and flavor. And the chives provide that very pleasant aromatic freshness.
Salt and pepper are essential to spice it up without overpowering it.
A
good blender is essential to achieve a smooth texture. It should be able to blend the fish with the cream effortlessly.
A bowl to collect all the ingredients after mixing. And a spatula to smooth the mixture.
A regular, silicone, or classic cake pan lined with parchment paper. It must be well greased to make it easier to remove.
A large plate or bowl for cooking in a water bath. This ensures gentle and even cooking.
Ingredients with quantities
500 g white fish fillets (cod, whiting…)
3 eggs
200 ml crème fraîche
1 tbsp tomato paste
1 small bunch of chopped chives
Salt and pepper to taste
Preparation steps
The crème fraîche adds softness and tenderness. It balances the texture of the fish after cooking.
Tomato paste adds color and flavor. And the chives provide that very pleasant aromatic freshness.
Salt and pepper are essential to spice it up without overpowering it.
A
good blender is essential to achieve a smooth texture. It should be able to blend the fish with the cream effortlessly.
A bowl to collect all the ingredients after mixing. And a spatula to smooth the mixture.
A regular, silicone, or classic cake pan lined with parchment paper. It must be well greased to make it easier to remove.
A large plate or bowl for cooking in a water bath. This ensures gentle and even cooking.
Ingredients with quantities
500 g white fish fillets (cod, whiting…)
3 eggs
200 ml crème fraîche
1 tbsp tomato paste
1 small bunch of chopped chives
Salt and pepper to taste
Preparation steps
