4In a blender, mix the eggs and add the potato starch,
fish, anchovies, crème fraîche, garlic and shallot.
Add salt and pepper and mix.
5Grease a small loaf tin or terrine.
6Spread 1 cm of the mix over the bottom of the loaf tin and place the slivers of courgette on top, add another layer of the mixture and place the carrots on top, continuing in this way until the tin is full.
7Cover with aluminium foil to close the tin.
Place the tin in the recipient.
8Put three tbsp water into the bottom of the recipient. Close the pressure cooker and bake on Simmer for 1 hr.
9Remove the tin from the pressure cooker, leave to cool, and store in the fridge for 6 hrs.
10Before serving, garnish the terrine with chopped chives and decorate with slices of lemon.
11Enjoy the fish terrine with aïoli for example.
12Replace the carrots with peppers and the courgettes with green beans or peas.
4In a blender, mix the eggs and add the potato starch,
fish, anchovies, crème fraîche, garlic and shallot.
Add salt and pepper and mix.
5Grease a small loaf tin or terrine.
6Spread 1 cm of the mix over the bottom of the loaf tin and place the slivers of courgette on top, add another layer of the mixture and place the carrots on top, continuing in this way until the tin is full.
7Cover with aluminium foil to close the tin.
Place the tin in the recipient.
8Put three tbsp water into the bottom of the recipient. Close the pressure cooker and bake on Simmer for 1 hr.
9Remove the tin from the pressure cooker, leave to cool, and store in the fridge for 6 hrs.
10Before serving, garnish the terrine with chopped chives and decorate with slices of lemon.
11Enjoy the fish terrine with aïoli for example.
12Replace the carrots with peppers and the courgettes with green beans or peas.
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