Name: Pressed Terrine of Trout, Fennel, Celeriac and Home-dried Tomatoes with Cucumber Pickle and Saffron Dressing
Cuisine: United Kingdom
Ingredients: about 600 ml / 1 pint chicken stock or water; 5 whole trout, each about 225 g / 8 oz, filleted, skinned and pin bones removed; salt and freshly ground white pepper; 2 garlic cloves, crushed; 2 sprigs of marjoram; 50 g / 2 oz salt; 450 ml / ¾ pint wine vinegar; 350 g / 12 oz brown sugar; ½ tsp ground turmeric; ¼ tsp ground cloves; 2 level tsp mustard seeds; ½ tsp celery seeds; about 12 strands of saffron sugar, if necessary; 5 leaves of gelatine; 250 ml / 9 fl oz tomato juice; 900 g / 2 lb cucumber; 2 large onions; 1 large green pepper; 8 fennel bulbs, separated and destringed; 1 large head of celeriac, sliced across thinly; 1 tbsp sea salt; 2 tsp salt; 100 ml / 3½ fl oz white wine vinegar; 1 tsp freshly ground white pepper; 3 kg / 6½ lb ripe red firm plum tomatoes, quartered and deseeded; 400 ml / 14 fl oz virgin olive oil; 1 tbsp sugar; olive oil, for coating; 8 sprigs of basil; 2 sprigs of thyme

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

5 whole trout, each about 225 g / 8 oz, filleted, skinned and pin bones removed

Method

Ideally 2 days before you want to serve the terrine: make the home-dried tomatoes: spread the tomato quarters on an oven tray, sprinkle over the salt and sugar and leave in a hot cupboard overnight until almost dry.
Next day, make the marinade for the trout: mix all the ingredients in a pan and warm them through until they are just below boiling point. Leave to

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pressed Terrine of Trout, Fennel, Celeriac and Home-dried Tomatoes with Cucumber Pickle and Saffron Dressing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of