Wash and peel the carrots, then cut them into chunks. Roast the carrots in the oven for 15-20 minutes, season with olive oil, salt and pepper.
In a blender, place the cooked cod, eggs, milk, flour, chopped shallot, parsley, and season with salt and pepper.
Mix until it gets a smooth finish.
Pour the mixture into a cake mold and bake in the bain-marie for 30-35 minutes.
Let cool before thawing and serving with roasted carrots.
Prep time: 20 minutes
Cooking time: 40 minutes
Servings: 4 to 6
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