600 g hake filets, cleaned and deboned
50 g carrots
75 g onions
2 dl tomato sauce
4 slices of bread
5 eggs
½ glass of milk
2 tablespoons olive oil
Salt
Pepper
Así puedes prepararlo
Sautee the hake, chopped carrots, chopped onion, salt and pepper for 4-5 minutes in a large skillet with oil.
Pour the milk over the bread slices to soften them.
Let the hake cool, eliminate the skin and bones and place in a food processor along with the onion and carrots.
Add the tomato sauce, the 5 egg yolks (reserve the whites), the bread, ½ teaspoon salt and a pinch of pepper.
Blend in the food processor until pureed. Use an electric beater to beat the egg whites and a pinch of salt until stiff peaks are formed.
Gently fold the whites into the puree and pour the mixture into the mould.
Cover with the top to prevent browning and cook in a double boiler in a preheated oven at 200ºC for 45 minutes.
To check if the terrine has set, insert a knitting needle or knife into the centre; if it comes out clean, it is ready.
Allow to cool until warm and unmould. Decorate each slice with a teaspoon of mayonnaise or Thousand Island sauce and fresh lettuce leaves.
