Sunday 16th May 2021
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Serves 4
Preparation time: 5 minutes
Cooking Time: 30 minutes

400g traditionally smoked haddock
100g sun dried tomatoes
2 whole eggs
100ml whipping cream
8 thin slices of smoked pancetta
100ml Extra Virgin olive oil
1 small bunch of fresh basil
Salt and ground white pepper to taste
Ingredients for the cheese mousse:
100ml whole milk
100ml water
150g grated Lincolnshire Poacher cheese
2 whole eggs
2 egg yolks

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Poached smoked haddock and sun dried tomato terrine wrapped in pancetta, Lincolnshire Poacher cheese and egg mousse with basil oil

To make the terrine place the haddock, eggs, cream and sun dried tomatoes in a blender and blend for 1-2 minutes. Season with salt and pepper.

Lay the slices of pancetta on a table top previously covered with cling film, place the haddock mousse in the centre and roll the pancetta around it, wrap tightly and poach in boiling water for 9-10 minutes.

To make the basil oil, blend the basil with the olive oil for 1 minute and set aside to infuse.

Place all the ingredients for the mousse in a deep base pan and gently bring to 80C. Set aside to cool completely before serving.

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