Scorpionfish terrine

Ingredients

1 scorpionfish weighing 1 kg, 1 lettuce, 1 onion, 1 carrot, parsley, 1 bay leaf, pepper, a glass of white wine, 1 dl tomato sauce, 4 eggs, a tin of evaporated milk, and salt

Preparation

Simmer the onion, carrot, bay leaf, parsley, white wine and salt for 10 minutes in a saucepan with water. Then add the fish and simmer for 15 minutes more. Remove the bones and skin from the scorpionfish, break gently into small pieces, and set aside. In a bowl, beat the eggs, add the tomato sauce and evaporated milk, then season and add the fish in pieces. Beat everything together until you have a smooth paste. Oil a cake mould, place a sheet of greaseproof paper in the bottom and pour in the mixture. Preheat the oven to medium heat and place the mould in a bain marie. Leave to cook for 40 or 45 minutes. Check for doneness by inserting a needle. Do not unmould until completely cool.

Presentation

Serve on a bed of lettuce accompanied with cocktail sauce or mayonnaise.