– 800 gr white fish
– 5-6 cloves of garlic
– 800 gr of peeled tomatoes
– 4 eggs
– Salt and pepper
– dill or basil
Mix the garlic. Cut the tomatoes into small pieces. Heat the olive oil in a frying pan and put in the garlic and tomatoes. When reduced and softened, crush the ingredients with a fork.
Mix the fish and beat the eggs. Then mix the two ingredients together with the garlic and the tomato.
Take a loaf pan and put a sheet of greaseproof paper in, then pour the mixture into the pan.
Bake the terrine in water-bath for 45 – 60 minutes at 200°C. If the surface colors too much, cover the terrine with a sheet of aluminum foil.
Serve chilled. Present in a wide plate with cherry tomatoes, slices of lemon and boiled eggs cut into quarters. And do not forget to serve with a bowl of homemade mayonnaise!
PS: You can add shrimps, mussels or Jacques scallops if you want a more "luxurious" dish. Enjoy!