I do not know why it wanted to call this dish, but when I made from chicken terrine with carrots, it is very much like a sausage. Virtually indistinguishable. Recipes of molecular cuisine in quotation marks.
In this dish I make all the emphasis on carp. Live carp is excellent in the roasted form. In many carp bones. I'm doing a clean fillet without bones, despite the high percentage of waste.
In this recipe, I do focus on the temperature regime of cooking cakes themselves. Another interesting sauce itself, it perfectly complements the flavor gamut dishes.