Terrine de poisson, et creme de cocos aux coquillages – Fish terrine, clam shell creamy soup.

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

6 thoughts on “Terrine de poisson, et creme de cocos aux coquillages – Fish terrine, clam shell creamy soup.”

  2. Pingback: First half of June 2010 : Illustrated Menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Terrine de poisson, et creme de cocos aux coquillages – Fish terrine, clam shell creamy soup. (via Gourmande in Osaka) | Gourmande in Osaka

  5. Pingback: First Frenchy « GOURMANDE in OSAKA

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