Skate, Smoked Salmon and Courgette Terrine

• 4 sheets or teaspoons gelatine
• 600 mls (1 pint)

Soak the gelatine by just covering it with cold water, taken from the measured amount. Simmer the aromatics and skate bones in the remaining liquid in a saucepan for 30 minutes. Strain into a wide, shallow pan, such as a sauteuse, or frying pan.

Carefully lower the fish into the simmering court bouillon and poach for about 5 minutes. Remove the fish carefully, and drain it on a clean to