WE all have childhood meals which will live in our hearts and souls forever. My mother’s fish bread, which she used to make for us a few times a year, definitely falls into this category. Its taste and consistency springs back into my mind with astonishing regularity, causing cravings which are quite impossible to ignore.
Fortunately, the recipe is very simple and makes for an equally delicious starter or light main served with a salad.
Fish bread – serves 4
½ liter of milk
2 tablespoons tomato paste
3 tablespoons of crème fraiche
2 tablespoons of dill
½ teaspoon of nutmeg
Heat the oven to 180°C.
Chop the fish very finely.
Make a béchamel sauce. Once the butter is melted, add the flour and stir.
Slowly add the milk while stirring, then add the nutmeg.
Divide the béchamel in two equal portions.
Add the tomato paste to one of the portions and mix the fish into the other.
Into the fish mixture add one egg, two egg yolks, the dill and crème fraiche. Keep the two egg whites for the blanc en neige.
In a bowl, whisk the egg whites until firm.
Using a wooden spatula, slowly incorporate the whites into the fish mixture.
Pour the mixture in a cake mould, place it into a bain marie and cook in the oven for 45 minutes.
Serve with the warm tomato béchamel sauce.