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This recipe was uploaded by Kye
Place the fillets in the freezer for 10 minutes, until they are very cold and preheat the oven (150 °). In a food processor, mix whiting fillets. Add eggs, salt, pepper and mix again. Pour into a bowl and stir in cream.
Place brioche cups (or muffin cups) on a perforated plate. With a pastry bag, fill halfway with fish mixture. Place a knob of Saint-Jacques in the center and cover with remaining mixture.
Flatten down with a spatula and cook 20 minutes.
Let cool and then turn the terrines out onto a warm plate.
Serve warm with the sauce with herbs and mustard or cold with a warm tomato coulis, or simply with mayonnaise.