Chilled bouillabaisse terrine

Name: Chilled bouillabaisse terrine
Yield: Serves 8
Cuisine: French
Ingredients: 200 g Patagonian baby calamari, cleaned; 250 g fresh clams; 250 g fresh black mussels; half an onion, chopped; 1,5 litres fish soup (see bouillabaisse recipe); 1,5 litres fish soup (see bouillabaisse recipe); 12 teaspoons gelatine powder; 1 fillet monkfish or kingklip (200 g); 1 small red pepper; 2 medium courgettes; olive oil; 1 fillet red roman (200 g); 1 fillet cob/kabeljou (200 g); 1 fillet cob/kabeljou (200 g); 1 fillet monkfish or kingklip (200 g); 1 portion rouille sauce (see bouillabaisse recipe) thinned down with water so that it ladles onto the plate; 1 pinch saffron strands; 1 portion rouille sauce (see bouillabaisse recipe) thinned down with water so that it ladles onto the plate; 1 portion rouille sauce (see bouillabaisse recipe) thinned down with water so that it ladles onto the plate

The way Ernesto loves it

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ernesto is a friend of mine who is a professor of music. He is flam oyant and loud and charismatic, and he adores this terrine.

Ingredients

1,5 litres fish soup (see bouillabaisse recipe)
12 teaspoons gelatine powder

Europe
France
Main course
Spring
Mediterranean

Method

Put the cold fish soup in a large pot and whisk in the gelatine powder. Heat slowly on medium, stirring constantly with the whisk so that the gelatine doesn’t stick. Once the soup begins to simmer, remove the pot from the heat and leave to cool. Pour half a centimetre of soup into a glass terrine dish and put in the fridge.

Clean the baby calamari (see