Fish Terrine (Basic Fish Farce Recipe)

Form minced (or very finely chopped) fish fillet into 2 loaves and freeze for about 1 1/2 hours. Then cut into small pieces and cut in a food processor with egg white and gradually added whipped cream to a smooth mass. Season with salt, pepper and a little lemon juice and – because of possible remaining bones – pass through a hair sieve if possible. Put the strained fish sauce in a cool place. Then mix with chopped herbs and the desired ingredient (cooked vegetables and/or fish cubes). Pour into an oiled mold lined with cling film, place in a water bath and poach, covered, in the oven at 120 °C (70 °C water temperature) for about 1 hour. Then allow to cool.

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