Thérèse's fish loaf

Ingredients for 6 people

one hake steak (350gr)

a large sheet of thick paper

a pen and/or felt-tip pens

a few pebbles

1/2 liter milk

2 tablespoons flour

50 g soft butter

3 eggs

tomato paste

heavy cream

100 g grated Gruyère cheese

salt

pepper

Instructions

Wash your hands, unroll the sheet of paper and hold it in place with the pebbles.

Place the hake steak on the paper and redraw the entire fish. Locate the fins, scales and lateral line that enable the fish to detect variations in speed, pressure and vibration in the water as signatures of objects: rocks, prey, companions, predators... feel the heartbeat of my companions in memory of this hake's heart.

Place the piece of hake in a bouillon (prepared as you like it), start cold and heat for about 20 minutes, but the water should never be more than simmering.

Taste for doneness.
Remove the piece of hake from the water, remove the bones and pass the flesh through a food mill.
Make a thick béchamel sauce.
Add grated Gruyère.
Separate egg yolks and whites.
Remove from heat and add ground hake, tomato paste and egg yolks.
Beat egg whites until stiff, then fold in.

Pour into a buttered mold.
Bake for half an hour. Check for doneness by pricking with the tip of a knife.
Prepare Thérèse's mother Annick's sauce by mixing the crème fraîche and tomato paste in a saucepan.
Set the table, moving a stone in memory of the hake to place one in front of each plate.
After the meal, share the leftovers, sort the waste, wash the dishes and clean up the kitchen.