Fish Loaf

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Ingredients:
2 lbs. rock cod or whitefish
2 small cans mushrooms, drained and sliced
2 cups crème fraîche or heavy cream
6 eggs, beaten

Preparation:
Prepare loaf pan by buttering the sides and bottom. Set aside.

Cook fish just until it crumbles. Break into small pieces. Add beaten eggs and crème fraîche; mix well. Put mixture into prepared loaf pan and cover with foil.

To cook, place a pan of water into oven. Place loaf pan into the water and
cook 1 hour at 375°. After 15 minutes, remove foil.

Cool and refrigerate. Unmold and place on platter. Decorate with cooked shrimp and herb leaves.

Serving suggestion:
Serve with fresh mayonnaise or aioli. This would also be delicious with a shrimp sauce.

History:
Dominique Lavandier, Odile’s brother’s wife, served us a slice of fish loaf as the first course of a dinner at their home.