The Quickest Fish Terrine in the World

• approx. 5 oz. very firm white fish - monkfish is ideal
• 8 fillets sole
• 1

I suppose you would have to call this a true 'Basse Cuisine' recipe. But it works and tastes good. When you can do this one with ease then you can have a go at Michel Guerard's.

Chop the monkfish into small cubes.

Put the monkfish, parsley, tarragon, watercress, egg and yolk, cream, salt and pepper into the liquidizer. Whizz until you have a smooth green paste.

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