Fish terrine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Haddock fillets |
| 1½ | pint | Fish stock |
| 1 | ounce | Butter |
| 1 | ounce | Plain white flour |
| 1 | tablespoon | Milk |
| 2 | Eggs; separated | |
| 3 | Floz double cream | |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Anchovy essence; up to 2 |
| 1 | teaspoon | Lemon juice; up to 2 |
| Salt and pepper | ||
| 3 | tablespoons | Ps fresh white breadcrumbs; toasted, up to 4 |
Directions
Pre heat the oven to 160C. Poach the fish in the stock until tender. Remove the fish and reserve liquid. Mash the fish until quite smooth.
Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Put the milk in a measuring jug and add some of the fish liquid to make 5floz. Stir this into the flour and butter. Keep stirring while you add the fish.
Beat the yolks with the cream, add to the fish mixture with the parsley.
Season to taste with anchovy essence, lemon juice, salt and pepper.
Whip the egg whites until thick. Fold into the fish mixture. Sprinkle the breadcrumbs into an oiled 1lb loaf tin. Add the mixture. Cover with oiled foil and bake in a bain-marie for 1-1¼ hours or until set and risen.
Serve warm or cold.
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