Poached smoked haddock and sun dried tomato terrine

Serving size: 4
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients:

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


Featured in:
February 2012

METHOD
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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