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HOT FISH TERRINE WITH GRUYERE SAUCE

HOT FISH TERRINE WITH GRUYERE SAUCE


65 g butter or margarine

1 garlic clove, skinned and crushed

60 ml (4 level tbsp) flour

700 ml milk

550 g hake fillets, skinned and cut into pieces

150 ml double cream

10 ml (2 tsp) anchovy essence

3 eggs

1 egg yolk

salt and pepper

30 ml (2 tbsp) chopped fresh parsley

125 g peeled prawns, finely chopped

125 g Gruyere cheese, grated


  1. Grease and base-line a 1.6 litre loaf tin or terrine.

  2. Melt 40 g butter in a saucepan, add the garlic and 45 ml flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in 450 ml milk Bring to the boil, stirring, until the sauce thickens.

  3. In a blender or food processor, puree the sauce raw fish, cream, anchovy essence, eggs and egg yolk. Season lightly.

  4. Spoon half the mixture into the tin. Sprinkle with parsley and half the prawns. Spoon in the rest of the fish mixture.

  5. Cover tightly with greased greaseproof paper. Place in a roasting tin with water to come halfway up to sides of the terrine and cook in the oven at 150°C mark 2 for about 1 ¾ hours.

  6. Just before the end of the cooking time, make the cheese sauce. Melt the remaining butter in a saucepan. Stir in 15 ml flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the remaining milk.

  7. Bring to the boil stirring and continue to cook, stirring, until the sauce thickens. Simmer for 3 minutes. Remove from the heat and stir in the grated cheese and the remaining prawns. Check the seasoning. Invert the terrine on to a warmed served dish and tilt slightly to drain of the juice.

  8. To serve, spoon a little sauce over terrine and hand the rest of the sauce separately.
    Serves 6


HOT FISH TERRINE WITH GRUYERE SAUCE

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