INGREDIENTS

Preparation – 20mn – Cooking 1h - easy

1 kg white fish: panga, cod, hake, coalfish (or salmon)

4 eggs

1 pot of crème fraîche

1 litre of court bouillon

Chives, a little dill

20 prawns

4/5 slices of smoked salmon

PREPARATION

Boil water and add fish stock. Poach the fish in it. Leave it to drain well.

Break up the fish into small pieces and remove the bones.

Beat the eggs, the chives, the dill and a little pepper or red hot pepper into the crème fraîche.

Add the fish, the prawns (put some aside for decoration) and the smoked salmon in little pieces (you can add mussels and scallops if you like).

Cook in a non-stick cake dish for 1 hour at 200°c thermostat (6/7 gas).

Eat warm as a starter with a salad. Decorate with fresh prawns.