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
nutmeg
100g butter (melted)
Cayenne pepper
75g flour
salt
150m milk
200ml thick cream
50g mushrooms, chopped
40ml white vermouth
1 shallot, chopped
50g butter

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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This page is copyright to Bryan Beecher 1997