Multicolour fish mould

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 10
Servings 1
Minutes 20-30 min


Serving Change
  • 425
    pilchards in tomato sauce
  • 6
    extra-large eggs, beaten
  • 250
  • 200
  • salt and black pepper
  • 25
    tomato paste
  • Tabasco sauce
  • 125
    cooked broccoli florets, mashed
  • lemon juice
  • 100
    mature Cheddar cheese, finely grated


20-30 min
Preheat the oven to 160 ºC (325 ºF). Grease a loaf tin with butter. Drain the pilchards well and reserve the sauce. Mash the pilchards, including the bones. Add the eggs, cream and milk and mix well. Season well with salt and black pepper. Divide the mixture into three equal portions. Add the reserved pilchard sauce and tomato paste to one third of the pilchard mixture. Season with a few drops Tabasco sauce. Turn into the prepared loaf tin. Place the loaf tin in an oven pan filled with water and bake for about 20-25 minutes or until the mixture has set. In the meantime mix the second third of the pilchard mixture with the mashed broccoli. Season with lemon juice and spread over the baked tomato mixture in the loaf tin. Bake for another 15-25 minutes. Add the Cheddar cheese to the last third of the pilchard mixture and mix well. Spread over the baked broccoli mixture in the tin and bake another 15-20 minutes or until done and set. Cool slightly in the tin before turning out onto a serving platter. Slice thinly and serve with mayonnaise diluted with a little cream and seasoned with dill. Garnish with sprigs of fennel or dill. Serves 6.

Read more on: fish/seafood  |  bake


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