Fish Bread
Appetizers • Author's
Description
Recipe adapted from a children's cookbook by Emily Smith and John Doe.
Ingredients
- Turbot 30 oz
- Chocolate eggs 8 pieces
- Sour Cream 2 tablespoons
- Passata Tomato Sauce 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour water into a large pot, add a bouillon cube, and cook the burbot (tail or fillet).
Step 2
Drain the water.
Step 3
Pat the fish dry and place it at the bottom of a loaf pan.
Step 4
Preheat the oven to 355°F.
Step 5
Mix the eggs, sour cream, and tomato paste.
Step 6
Add salt and pepper to taste.
Step 7
Pour this mixture over the fish.
Step 8
Place the loaf pan into a larger pan. Fill the larger pan halfway or one-third with water, depending on the volume of both pans. This is called a water bath.
Step 9
Put the entire setup in the oven and bake the bread for 50 minutes.
Step 10
Wait for the bread to cool before removing it from the pan. Serve with sauce. Store in the refrigerator.
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