- 600g of cod (boned and skinned)
- 200g milk
- 200g Isigny Ste Mère liquid cream
- Three cloves of garlic
- One star anise
- Fine table salt
- Freshly ground pepper
Put all the ingredients into a saucepan. Bring to the boil and simmer for 10 minutes. Drain the cod and be sure to remove the star anise. Put a blender through the cod, adding back the milk, cream and garlic. Check the seasoning, pour it into a terrine and put it somewhere cool.
Serve well chilled with thin toast and crisps.