Fish Terrine
By: Anonymous
Published: Thursday, December 3, 2009 - 11:31pm

Ingredients




1 pound Haddock fillets
1 1/2 pints Fish stock
1 ounce Butter
1 ounce Plain white flour
1 tablespoon Milk
2 Eggs, separated
3 ounces fl  double cream
2 tablespoons Chopped fresh parsley
1 teaspoon Anchovy essence, up to 2
1 teaspoon Lemon juice, up to 2
Salt and pepper
3 tablespoons Ps fresh white breadcrumbs, toasted, up to 4

Preparation

1 Pre heat the oven to 160C. Poach the fish in the stock until tender. Remove the fish and reserve liquid. Mash the fish until quite smooth. 2 Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Put the milk in a measuring jug and add some of the fish liquid to make 5floz. Stir this into the flour and butter. Keep stirring while you add the fish. 3 Beat the yolks with the cream, add to the fish mixture with the parsley. 4 Season to taste with anchovy essence, lemon juice, salt and pepper. 5 Whip the egg whites until thick. Fold into the fish mixture. Sprinkle the breadcrumbs into an oiled 1lb loaf tin. Add the mixture. Cover with oiled foil and bake in a bain-marie for 1-1 1/4 hours or until set and risen. 6 Serve warm or cold.