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1
Preheat oven to 350 degrees.
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2
Cut away and discard any very red, nonwhite meat from fillets.
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3
There should be about 2 pounds of trimmed fish left.
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4
Meanwhile, bring court-bouillon to the simmer and add fillets.
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5
Cook 10 to 15 minutes or until just cooked through.
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6
Cooking time will depend on size of fillets.
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7
Remove fillets and let stand until thoroughly cool.
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8
Put eggs in mixing bowl and add tomato paste, Cognac, cayenne, paprika, salt and pepper.
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9
Beat with a whisk until thoroughly blended.
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10
Butter a 7-cup loaf pan using half the butter.
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11
Pour about half the egg mixture into the pan and arrange fillets lengthwise in the center.
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12
Pour in remaining egg mixture.
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13
Place loaf pan inside larger pot and pour boiling water around it.
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14
Grease a rectangle of aluminum foil with remaining butter and place it buttered side down over top of loaf pan.
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15
Press down the edges to seal.
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16
Bring the water in the pan to the boil on top of the stove, then place in the oven.
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17
Bake about 40 minutes or until mixture is almost set.
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18
Remove foil covering and let cook about 20 minutes or until lightly browned on top.
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19
The internal temperature should be about 160 degrees.
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20
Let the pan remain in its water bath.
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21
Remove from the oven and let stand 30 minutes.
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22
Remove loaf pan from water bath and place it on a rack to cool.
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23
Chill thoroughly and serve sliced with spinach mayonnaise.
