Terrine of red fish

First, you need to prepare the fillet: cleanse of scales, bones, etc. Peeled fillets for Ingredients:

• Red fish - 500 Grams
• Egg of chicken - 1 piece
• Cream 25% - 180 milliliters
• Fish broth - 70 Milliliters
• Salt - 1 teaspoon
• Butter - 10 Grams
• Breadcrumbs - 1 st. a spoon

Instructions

First, you need to prepare the fillet: cleanse of scales, bones, etc. Cut the fillets into small cubes. Mix the chopped fish, egg, cream, broth and salt. Grind to homogeneity with a blender. Form for baking grease with butter, then lightly sprinkle with breadcrumbs. The resulting fish mass is transferred to a roasting dish, leveled. Next, you need to build a water bath. To do this, we take a large form for baking or a tray, fill it with hot water (not completely, of course, and somewhere in the third), put a fish-shaped form into the water. All this design is sent to the oven, heated to 180 degrees, and bake for 1 hour. We remove the prepared terrine from the oven and cool it. When completely cool, cut into slices and serve as a cold appetizer for the table.

Servings: 5