Fish loaf with herbs

Preperation

• Peel the carrots and cut them into slices.
• Peel the onions.
• Bring 1 liter of water to a boil in a Dutch oven with the carrots, the onions studded with 1 clove, the stalk of celery, the bouquet garni, salt and pepper.
• Lower the heat and simmer for 30 minutes. Let this court-bouillon cool down.
• In a saucepan, reduce the peeled tomatoes with the sugar, Provence herbs, salt and pepper for 30 minutes over low heat.
• Poach the fish for 10 minutes in the lukewarm court bouillon.
• Preheat the oven to 180 ° C (th. 6). Chop the parsley.
• In a bowl, beat the egg whites with the cubed tofu and nutmeg.
• Add this mixture to the tomato sauce.
• Drain the fish and crumble it.
• Stir it into the tomato-tofu mixture.
• Add the parsley, anise and paprika. Salt, pepper, and mix well.
• Pour the preparation into a buttered cake mold. Bake and cook for 40 minutes.
• Let it cool down before unmolding.
• This fish bread can be eaten warm or cold, accompanied by pink sauce.
• Health tip: Soy sauce, which has the advantage of not containing fat, will enhance your dishes with originality.
• Recipe taken from Managing your weight and cholesterol / Nathalie Hutter-Lardeau / Mango / recipes by Sophie Menut, photographs by Amélie Roche and styling by Alexia Janny