Name: Terrine Mousseline of Haddock and Tomato
Yield: Serves 6–8
Ingredients: 10 oz (275 g) haddock fillets, cut in halves or quarters; 2 medium-size to large eggs (size 2–3), separated; juice of half a lemon; ¼ pint (150 ml) water; salt and black pepper; 14 oz (397 g) can of tomatoes; 3 teaspoons (3 x 5 ml spoon) gelatine; 1 rounded tablespoon (1–2 x 15 ml spoon) chopped fresh basil or tarragon, plus whole basil or tarragon leaves, to garnish (optional); 1 small clove of garlic, chopped finely; a little oil for greasing

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This delicious moulded terrine is deceptively simple to prepare yet it looks and tastes sophisticated. It has a refreshing flavour, which will make you all the more eager for whatever course is to follow. Serve the chilled terrine with hot crusty brown bread.

Ingredients

10 oz (275 g) haddock fillets, cut in halves or quarters
¼ pint (150

Main course

Method

Lay the cut fish fillets in a saucepan with the water. Sprinkle with a little salt. Cover the pan, bring to the boil and simmer gently for 8–15 minutes (depending on whether the fish is fresh or frozen) until just cooked and opaque. Strain the liquid through a sieve into another saucepan and put the drained fish on a plate on one side. Add the chopped garlic to the liquid in the saucepan and sp

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