Fish terrine

4 servings

Ingredients

QuantityIngredient
1poundsHaddock fillets
pintFish stock
1ounceButter
1ouncePlain white flour
1tablespoonMilk
2Eggs; separated
3Floz double cream
2tablespoonsChopped fresh parsley
1teaspoonAnchovy essence; up to 2
1teaspoonLemon juice; up to 2
Salt and pepper
3tablespoonsPs 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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Carlton Food Network

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