Seafood : Everyday recipes

• 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.