French Fish Loaf
Delightful Summer Dish, refreshing and light, blending Mediterranean flavors of tomato and basil with the delicate texture of white fish. I would try adding capers and maybe some dill.
Delightful Summer Dish, refreshing and light, blending Mediterranean flavors of tomato and basil with the delicate texture of white fish. I would try adding capers and maybe some dill.
- Carbohydrate 5.96407242741737 g
- Cholesterol 926.05 mg
- Fat 38.0282377649526 g
- Fiber 1.25782616772239 g
- Protein 41.4412389231565 g
- Saturated Fat 8.92048906565874 g
- Serving Size 1 1 Serving (400g)
- Sodium 361.152032778921 mg
- Sugar 4.70624625969498 g
- Trans Fat 4.48322512577335 g
- Calories 531 calories
Step-by-step
- Preheat oven to 375F
- Chop the fish filets then grind them in a blender or food processor.
- Blanch tomatoes in boiling water then drain and "shock" them in ice water. When cool enough to handle, peel off skins, quarter them, scrape out their seeds, chop then fry them with the garlic in olive oil until they have lost almost all of their moisture.
- Combine the mashed fish, tomatoes and chopped basil.
- Beat the eggs and combine them with the fish and tomato mixture.
- Add salt and pepper to taste.
- Put the mixture in a well-greased, nonstick loaf pan, place the pan in a bain-marie (a shallow dish filled with water), and bake in the oven for about 45 minutes. To test for doneness...stick a knife in the loaf. When the knife comes out clean, it is ready.
- Serve fish loaf cold with a green salad, decorated with cherry tomatoes, feta cheese, fresh basil leaves and a lemony mayonnaise if you wish!~
Substituting canned tuna or cooked salmon for the raw white fish alters the emulsion entirely, transforming a dense, paté-like terrine into a flakier, drier bake that requires additional binders. Achieving the proper consistency demands mechanical assistance, specifically a food processor or standing blender to purée the raw fillets smoothly before binding.
Thermal control remains critical when baking delicate proteins like fish. Placing the loaf pan inside a bain-marie shields the exterior from direct, aggressive oven heat, ensuring the internal temperature rises gently without causing the eggs to curdle or toughen. Water in the surrounding outer dish should reach halfway up the sides of the loaf pan and remain well below a rolling boil at 375 degrees Fahrenheit. Processing tomatoes down until they lose all visible moisture prevents excess liquid from breaking the custard matrix during this 45-minute bake. Testing doneness requires inserting a paring knife directly into the center; absolute dryness on the blade indicates proper coagulation.
Regional variations throughout coastal France often incorporate fresh tarragon or chives alongside basil, or substitute heavy cream for a portion of the fat.
