Skip to main content

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

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Garlic and Onion Boiled Peanuts

“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Post a Comment
Read more