Fish Bread
6 servings
90 minutes
The recipe is taken from the book by Seymourina Cruz and Elisa Jehan "The White Book of Recipes for Children.
1
Pour water into a large pot, add a broth cube, and cook the burbot (tail or fillet).
- Burbot: 800 g
2
Drain the water.
3
Salt the fish and place it at the bottom of the cake mold.
- Burbot: 800 g
4
Preheat the oven to 180 degrees.
5
Mix eggs, sour cream, and tomato paste.
- Chicken egg: 8 pieces
- Sour cream: 2 tablespoons
- Tomato paste: 2 tablespoons
6
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Pour this mixture over the fish.
- Chicken egg: 8 pieces
- Sour cream: 2 tablespoons
- Tomato paste: 2 tablespoons
8
Place the mold with the future bread into a larger mold. The second mold should be filled with water halfway or a third, depending on the volume of both molds. This is called a water bath.
9
Place the entire structure in the oven and bake the bread for 50 minutes.
10
Wait for the bread to cool, then remove it from the mold. Serve with sauce. Store in the refrigerator.
