Baked Trout Terrine
Serves 8 preparation time: 30 minutes Cooking time: 1 hour
A dish which can be made in advance and kept refrigerated for a few days, but which does not freeze well.
700G trout flesh
1 teaspoon Tabasco Sauce
2 egg yokes
100g butter (melted)
200ml thick cream
50g mushrooms, chopped
40ml white vermouth
1 shallot, chopped
Pre-heat the oven to 190C 350F Gas Mark .5.
1 Put egg yolks in a saucepan, pour on half the melted butter and beat vigorously. Sprinkle on flour and continue to beat until completely incorporated. Add milk very gradually to avoid lumps, and continue to beat.
2 Place over gentle heat, stir-ring until thickened. Add seasonings and mix well.
3 Melt 25g butter in another saucepan; sauté the mushrooms, shallots and Herbs over a low heat until soft.
4 Puree the fish in a blender add remainder of melted butter, the seasoned sauce, vegetables, cream and vermouth.
5 Butter the base and sides of a terrene dish or loaf till and pour mixture into dish, Cover with two thickness of aluminum kitchen foil. Place the dish in a bain-marie (larger tin), filled halfway with boiling water.
6 Place in oven and Bake for an hour-. Insert a skewer - if it comes out clean, The terrene is cooked.. Allow to cool for at least 8 hours before serving
Serving suggestions Serve in very thin slices with shrimp sauce (see p120) and brown bread and Butter
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