Fish terrine

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Ingredients

Serves 6:

• 21 oz (600 g) boneless fish such as whiting, salmon or monkfish
• 7 oz (200 g) pink shrimp peeled
• ½ cup (120 ml) liquid heavy cultured cream
• 4 eggs
• 1 large onion
• 2 garlic cloves
• 3 crushed rusks or equivalent in dry bread crumbs
• Butter, flat-leaf parsley, pepper, salt

Preparation

• Blend fish, garlic and onion in blender; blend rather finely
• Add eggs, heavy cultured cream and rusks
• Blend to obtain a smooth frothy consistency
• Add chopped flat-leaf parsley to taste
• Salt and pepper as needed
• Butter inside of terrine
• Pour half of fish mixture in bottom of terrine
• Place a layer of shrimp on first layer
• Pour rest of mixture to cover completely
• Preheat oven to 350 ºF / 180 °C
• Bake in water bath for 45 minutes
• Serve warm or cold, according to preference

Suggestion

• Choose coarse salt or extra coarse sea salt for seasoning, to give the very creamy texture of the terrine some crunchiness.
• You can blithely replace the pink shrimp with langoustines or common shrimp.
• Flat-leaf parsley may be accompanied by a sprig of dill. If you don't add dill to the preparation, you can serve the slices from terrines with a dill base dressing.
• For example: heavy cultured cream mixed with a dill and chive mixture, and thinned with lemon juice.
• If you go for the salmon terrine, try serving it accompanied by a shot of whisky. It's a spectacular way to open your guests' appetite.