Brill and Vegetable Terrine

Name: Brill and Vegetable Terrine
Yield: Serves 10
Ingredients: 225 g/8 oz red peppers, halved and seeded; ¾ teaspoon saffron filaments; 225 g/8 oz head of Florence fennel; 225 g/8 oz brill fillet, cut into 1.25 cm/½ inch strips; 12 fresh spinach leaves, well washed; salt; freshly ground black pepper; 225 g/8 oz courgettes, sliced into 1.25 cm/½ inch rounds; 350 ml/12 fl oz Tomato Sauce; 30 ml/1 fl oz olive oil; 11 g/scant ½ oz leaf gelatine (6 sheets), soaked

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

I have made fish terrines in the past with a panada base, but now I prefer this rather lighter terrine. It can be made using other firm-fleshed fish such as turbot, sole or salmon.

Ingredients

225 g/8 oz red peppers, halved and seeded
30 ml/1

Fish course

Method

Brush the peppers with oil and bake in a preheated oven, 220°C/425°F/gas mark 7, for 20 minutes. Leave the peppers until cool enough to handle, then skin and cut into 1.25 cm/½ inch strips. Blanch the courgettes in boiling salted water for 5 minutes, the