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

GOURMANDE in OSAKA

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

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