Recipe: Fish terrine with candied tomatoes

1 Preheat the oven to 355°F (180°C)

2 Pour the cold court bouillon into a sauté pan, add the fish fillets, bring to a boil, reduce heat and cook for 2 minutes, drain and crumble the fish.

3 Whisk the eggs with the condensed milk and crème fraîche, lightly salt, pepper and add the basil, incorporate the crumbled fish and mix.

4 Pour half of the mixture into a non-stick mold with a capacity of one litre, distribute the candied tomatoes in the middle and cover with the rest of the mixture.

5 Place the mold in a water bath and bake for 40 minutes.
I served it with fresh tomato sauce and pesto, eaten lukewarm or cold...