Baked fish terrine rich in eggs, with beans, and oregano flavor.
Served hot, with cold tomato coulis
Cocos are French white beans… well I used the local ones. The recipe is like this one, plus the shellfish.
Second half of June 2010 : Illustrated Menu
First half of June 2010 : Illustrated Menu
Ca a l’air bien bon!
Il est temps que je me remette aux terrines de poisson!
Bien amicalement,
Robert-Gilles
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The terrine looks delicious!!
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