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

Name: Pressed Terrine of Trout, Fennel, Celeriac and Home-dried Tomatoes with Cucumber Pickle and Saffron Dressing
Cuisine: United Kingdom
Ingredients: ¼ tsp ground cloves; about 12 strands of saffron sugar, if necessary; 2 level tsp mustard seeds; 2 garlic cloves, crushed; 100 ml / 3½ fl oz white wine vinegar; 8 sprigs of basil; 1 tbsp sugar; 5 leaves of gelatine; salt and freshly ground white pepper; olive oil, for coating; ½ tsp ground turmeric; 2 tsp salt; 900 g / 2 lb cucumber; about 600 ml / 1 pint chicken stock or water; 350 g / 12 oz brown sugar; 5 whole trout, each about 225 g / 8 oz, filleted, skinned and pin bones removed; 2 sprigs of thyme; 8 fennel bulbs, separated and destringed; 1 tbsp sea salt; 2 sprigs of marjoram; 4 sprigs of sage; 1 tsp freshly ground white pepper; 1 large head of celeriac, sliced across thinly; 400 ml / 14 fl oz virgin olive oil; 450 ml / ¾ pint wine vinegar; 250 ml / 9 fl oz tomato juice; ½ tsp celery seeds; 50 g / 2 oz salt; 2 large onions; 1 large green pepper

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

Europe
United Kingdom
Main course
Spicy
England
Gluten-free

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