Layered Fish Terriime


serves 4
200 g (7 oz) can tuna in oil, drained and with oil reserved
1 small onion, skinned and
roughly chopped 2 tsp (10 ml) tomato puree (paste)
2 eggs
anchovy essence, to taste
salt and pepper, to taste
8 oz (225 g) fresh haddock fillet
1 tbsp (15 ml) white wine vinegar
6 black peppercorns
1 bay leaf
3/8 cup (40 g) plain flour, sieved
3 tbsp (60 ml) lemon juice
2 oz (50 g) french bean (green bean)s, thawed if frozen, cut into 1 cm (1/2 inch) lengths
1/2 oz (15 g) polyunsaturated margarine
2 tbsp (30 ml) chopped fresh parsley


1. Line a 900 g (2 lb) loaf tin with lightly greased greaseproof paper. Put the reserved oil from the can of tuna in a frying pan with the onion. Cover and fry gently for 2-3 minutes or until the onion is soft.

2. Put the onion in a blender or food processor with the tuna, tomato puree, 1 egg and the anchovy essence. Add seasoning. Puree until smooth, then scrape into a bowl and set aside.

3. Put the haddock in a saucepan with 600 ml (1 pint) water, the vinegar, black peppercorns and bay leaf. Simmer for 15 minutes until the fish flakes when toasted with a fork.

4. Remove from the saucepan, reserving the cooking liquid, and cool slightly. Strain the cooking liquid and set aside.

5. Skin the haddock and put the flesh in the blender or food processor. Measure 100 ml (4 fl oz) cooking liquid from the haddock and set the rest aside for the sauce. Mix a little of this measured stock with 25 g (1 oz) of the flour to form a smooth paste, heating the rest of stock in a saucepan. Gradually ,pour the hot stock on to the flour paste, stirring all the time. Return to the pan and bring to the boil, stirring constantly. Cook for 2 - 3 minutes to form a thick paste.

6. Add the mixture to the blender or food processor with the remaining egg, 30 ml (2 tbsp) lemon juice and seasoning and blend until smooth.

7. Place the beans in a little boiling water and cook for 2-3 minutes or until just tender, then drain.
8. Spread the haddock mixture into the prepared tin in an even layer, Sprinkle the beans over the 1 haddock, then gently spread the tuna mixture over the top. Cover tightly with foil, place in a roasting tin and pour in enough hot water to come halfway up the sides of the loaf tin.

9. Cook at 200°C (400°f) mark 6 for 1 hour or until mixture is set. Leave to stand in the roasting tin for a I further 5 minutes.

10. Meanwhile, make the sauce. Melt the margarine in a saucepan. Add the remaining flour and cook for 1 minute, stirring continuously. Remove from the heat and gradually stir in 300 ml (1/2 pint) of the reserved haddock cooking liquid and the

11. remaining lemon juice. Bring to the boil, stirring, add the chopped parsley and cook for a further 2 minutes.

12. Turn the terrine out on to a serving dish; serve with the parsley sauce and garnish

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