Cod Terrine With Walnuts

Preparation:

Preparation: Wash the capers, salt the cod fillets. Finely chop a sprig of parsley and a sprig of chervil. Mix the proceeds with the breadcrumbs. Line a rectangular loaf pan with baking paper and cover the bottom with a first layer of cod. Sprinkle some breadcrumbs with herbs, chopped walnut kernels, capers, rocket leaves and thyme. Continue alternating the layers until all the ingredients are used up, ending with the cod. Drizzle with a few drizzles of oil poured in, cover with aluminum foil and cook in a bain-marie in a preheated oven for 40 minutes. Adjust the temperature, it should be around 140 degrees, so that the water simmers. When cooked, let the mixture cool in its container without removing the paper. Once cooled, unmold onto a serving plate. Prepare the sauce by mixing a tablespoon of balsamic vinegar with 5 tablespoons of oil and one of capers, half a clove of minced garlic, salt and peppercorns. Serve the cod slices with the sauce on the side. Accompanying wines: Gavi DOC, Verdicchio Dei Castelli Di Jesi DOC, Alcamo DOC.