Brill and Vegetable Terrine

Preparation info

  • Serves


    • Difficulty


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.


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


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