Form grease with oil and put slices of fish. Well, if the plate is stronger than here in the photo, hanging the excess.

Preparing the muslin. Finely chopped fillet of fish (cod for me). it is necessary to pound in a mortar. I was cooking so...urbanized... in a food processor... Grind combine. Add the spices, salt and one protein, grind,... cream gradually....grind. In the original: after the fish has patolli in a mortar, it is rubbed through a sieve, then introduce the eggs, then the cream.

In the form put the muslin.

Close all of the plates of fish. The form put in a water bath.

Lubricating oil, cover with baking paper, in the center of the paper need to make the cuts so that the steam could get out. Our entire design (with water bath) bake it in the oven for 40-50 minutes at a temperature of 190 degrees.

Take out from the oven, pour the excess liquid. (my form was split, it was not liquid flowed like in the bath). Allow to stand for 10 minutes, turn over on a plate. serve either hot or cold. The sauce on the side. Bon appetit!