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125g white fish |
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skin, bone, mince, chill |
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gradually beat over ice |
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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. |
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Coat plates with aspic. Slice terrine, place on aspic. |
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125g kipper |
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1 tablespoon vermouth |
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chill |
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125ml cream |
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salt and pepper |
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50g kipper |
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asparagus |
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blanche, refresh |
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fish aspic |
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1/4oz gelatine |
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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 |
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3/4pt fish stock |
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