Friday, May 26, 2006

Three-layer fish mousse

This terrine can be served hot or cold. You can replace the hake with any white fish of your choice. Can be accompanied by a dill or whisky sauce.


Green layer:
300 gr hake filet
30 gr fresh chopped parsley
1 egg white
120 gr double cream

White layer: :
300 gr hake filet
3 cl white vermouth
150 gr de double cream

Pink layer :
200 gr hake filet
150 gr salmon filet
2 egg whites
120 gr double cream

Prepare the fish : finely mince the fish seperately with a mixer. Season with salt and pepper, and add the parsley for the green layer, the vermouth for the white layer and the salmon for the pink layer. Stir in the egg whites progressively. Finally, add in the double cream. Line a baking tin with a plastic film. First add the green layer, and smooth the surface. Cover with the white, and finally the pink layer. Cover with aluminium foil buttered on the inside. Cook in the oven in a bain-marie, at 110°c or mark 3 or 4. Leave to cool for 12 hours in the fridge before turning out to serve.
Dill Sauce:
20 cl cottage cheese
Chopped dill
1 chopped spring onion
100 gr mayonnaise
2 spoons lemon juice
Salt, pepper.
Mix all the ingredients together to obtain a smooth sauce.
Whisky Sauce:
200 gr mayonnaise
1 pot of plain yoghurt
3 drops of Tabasco sauce
2 spoons of tomato ketchup
1 spoon of concentrated tomato paste
Whisky (to taste...)
150 gr of whipped cream
Salt, pepper.
Whisk the cream, and add delicately the other ingredients. Cool.

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