| 125g white fish |
skin, bone, mince, chill |
gradually beat over ice |
Grease and line 750ml terrine. Fill with fish paste, asparagus and kipper, arranging the kipper inside a ring of asparagus in the middle. Cover with foil, cook in bain marie in slow oven. Allow to cool. |
Coat plates with aspic. Slice terrine, place on aspic. |
| 125g kipper |
| 1 tablespoon vermouth |
chill |
| 125ml cream |
| salt and pepper |
|
| 50g kipper |
|
| asparagus |
blanche, refresh |
| fish aspic |
| 1/4oz gelatine |
Dissolve gelatine in stock. Should set in a chilled saucer in 10 minutes, and after 10 minutes at room temperature be soft but not rubbery |
| 3/4pt fish stock |
|