Spinach And Fish Terrine Recipe
Ingredients
| 440-500 gll4-l6 oz boneless white fish | ||
| 220-250 g/7-8 oz undyed boneless smoked fish | ||
| 300 ml/1/2 pint dry white wine | ||
| 30 g/1 oz onion, finely sliced or chopped | ||
| 15 g/1/2 oz parsley stalks | ||
| 1 dried or 2 fresh bay leaves | ||
| 3 generous strips fresh lemon rind | ||
| 125 g/4 oz spinach, cooked and drained | ||
| Egg whites | 2 | |
| 11 g/scant 1/2 oz sachet gelatine | ||
| Ground nutmeg | ||
| Lemon juice to taste | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Clean the fish well, removing skin, gristle and bones.
The smoked fish can be a kipper but this is difficult to bone properly.
A finnan haddock gives excellent results; and the white fish can be as simple as cod or ling.
Put the white wine into a saucepan with the onion, parsley stalks, bay leaf and lemon rind.
Use this to gently cook the white fish, then remove and set aside.
Add the smoked fish to the liquid, cook and drain.
Strain the cooking liquid and measure it.
You should have 150 ml/ 1/4 pint.
If it is more, reduce over high heat; if less, make up with water or wine.
Put the white fish, spinach and the egg whites into a blender or food processor.
Work until it is a really smooth paste.
Dissolve the gelatine in the cooking liquid over low heat and add to the mixture.
Taste and season with salt, pepper, ground nutmeg and lemon juice, being careful not to overdo it with the last two.
Using a suitably small loaf tin, oil it lightly and put in about two-thirds of the spinach-fish mixture.
Flake the smoked fish and arrange it in strips running the length of the tin.
Add the rest of the mixture, smoothing the top.
Chill well until set, dip very briefly into warm water and turn out.
Slice very thinly with a sharp knife dipped in hot water.
The smoked fish can be a kipper but this is difficult to bone properly.
A finnan haddock gives excellent results; and the white fish can be as simple as cod or ling.
Put the white wine into a saucepan with the onion, parsley stalks, bay leaf and lemon rind.
Use this to gently cook the white fish, then remove and set aside.
Add the smoked fish to the liquid, cook and drain.
Strain the cooking liquid and measure it.
You should have 150 ml/ 1/4 pint.
If it is more, reduce over high heat; if less, make up with water or wine.
Put the white fish, spinach and the egg whites into a blender or food processor.
Work until it is a really smooth paste.
Dissolve the gelatine in the cooking liquid over low heat and add to the mixture.
Taste and season with salt, pepper, ground nutmeg and lemon juice, being careful not to overdo it with the last two.
Using a suitably small loaf tin, oil it lightly and put in about two-thirds of the spinach-fish mixture.
Flake the smoked fish and arrange it in strips running the length of the tin.
Add the rest of the mixture, smoothing the top.
Chill well until set, dip very briefly into warm water and turn out.
Slice very thinly with a sharp knife dipped in hot water.
Chef
