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Fish loaf

Curly salad


Total: 45 min


15 min


30 min


4 servings
  • 100 g salmon steak
  • 200 g European hake
  • 200 g curled salad
  • 5 strand Chives
  • 5 strand Parsley
  • 2 Eggs
  • 150 mL Crème fraîche half fat
  • 1 tablespoon Tomato concentrate
  • 30 mL Olive oil
  • 15 mL White wine vinegar
  • 1 teaspoon Mustard wholegrain
  • 4 pinch Salt
  • 4 pinch Pepper
  • 2 tablespoon Bouillon powder


  • Preheat the oven to 410 °F.
  • Bring to a boil the court-bouillon and the water in a saucepan.
  • Add the fish and poach for 15 minutes.
  • Rinse and finely chop the parsley and chives.
  • In a bowl, beat the eggs and mix with the crème fraîche, parsley and chives.
  • Season with salt and pepper.
  • Take the fish out with a skimmer and drain.
  • Leave it to cool and shred, taking care to remove the bones.
  • Mix with the tomato concentrate.
  • Place a sheet of baking paper in a loaf pan and fill with the mix.
  • Pour water in a baking pan.
  • Place the loaf pan in the baking pan and cook in bain-marie for 30 minutes.
  • In the meantime, rinse and drain the lettuce.
  • Prepare the vinaigrette with 1 teaspoon of traditional wholegrain mustard, 1 tablespoon of white wine vinegar and 2 tablespoons of olive oil.
  • Add the lettuce and mix.
  • Serve the fish loaf along with curly salad.

Recipe tips

  • This is not a starchy dish, so be sure to include grain products in your other meals of the day.