Name: Terrine of Seafood with Pastis Fumet
Yield: Serves 15
Cuisine: Australian
Ingredients: ⅖ cup (100 mL/3½ fl oz) virgin olive oil; a good pinch of cayenne pepper; 4 cups (1 litre/1¾ imp. pints) fish stock; leaves of a large leek (20 cm/7 in. long), washed and blanched; salt and freshly ground black pepper; 6 egg whites; 300 g (9½ oz) whiting fillets; 200 g (6½ oz) scallops; 1 cup (250 mL/8 fl oz) virgin olive oil; 300 g (9½ oz) snapper fillet, in 3 cm (1 in.) strips; ½ cup (125 mL/4 fl oz) pastis or pernod; 1 cup mirepoix; ½ cup diced tomato flesh; 200 g (6½ oz) shelled, uncooked large prawns; 2 pinches saffron stamen; 1 cup fennel root, diced; 2 teaspoons salt; 1 cup (250 mL/8 fl oz) white wine; 300 g (9½ oz) fillet of salmon, in 3 cm (1¼ in.) wide strips; (all fish skinned, boned and shelled); ½ cup chervil sprigs; 8 leaves (2 tablespoons (powdered) gelatin; 2 pieces star anise; 1 cup chopped tomato; 200 g (6½ oz) uncooked lobster tail, cut into 4 strips; 1 leek, chopped; 1 halved head of garlic

Preparation info

Serves
15

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Fumet

⅖ cup (100 mL/3½ fl oz) virgin olive oil
1

Method

To make the fumet

Heat the olive oil in a saucepan, add the mirepoix, fennel and leek and soften in the oil over a low heat for 5 minutes. Add the rest of the ingredients and bring to the boil, simmer for 20 minutes and then pass through a fine sieve into a wide pan. Bring to the boil and simmer. Poach each fish in the fumet individually until it is just co