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.
Brush the peppers with oil and bake in a
Heat the Tomato Sauce in a pan, add the gelatine and stir until it has dissolved. Check the seasoning. Blanch the spinach leaves in boiling salted water for 1–2 minutes, then drain, refresh and drain again. Leave to drain on kitchen paper. Line a 1.4 litre/2½ pint terrine with clingfilm and then with about two-thirds of the spinach leaves, keeping the rest for the top. Heat the remaining
Put a few spoonfuls of Tomato Sauce in the terrine, then cover with a layer of vegetables, some more sauce, followed by fish, pressing down well each time. Repeat the layers until all the ingredients are used up. Top with the remaining spinach leaves and cover with clingfilm, pressing down gently. Leave to chill overnight. Turn out of the terrine, peel off the clingfilm and serve sliced into
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