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Hot Fish Terrine

ingredients

40 g (1 1/2 oz) butter
40 g (1 1/2 oz) flour
450 ml (3/4 pint) fresh milk
550 g (1 1/4 lb) smoked cod fillets, skinned and chopped
150 ml (1/4 pint) fresh double cream
1 clove garlic, skinned and crushed
3 eggs
freshly ground black pepper
3 tablespoons chopped parsley
75 g (3 oz) peeled prawns
sprigs of parsley and lemon slices to garnish

method

1. Place butter, flour and milk in a saucepan. Heat stirring continuously until the sauce thickens, boils and is smooth. Cook for a minute.

2. In a food processor blend together the sauce, fish, cream, garlic and eggs. Season.

3. Spoon half of the mixture into the base of a greased and base lined 900 g (2 lb) loaf tin. Sprinkle with parsley and most of the prawns. Cover with the remaining fish mixture.

4. Cover with buttered greaseproof paper and place in a roasting tin with hot water to come halfway up the sides of the loaf tin. Bake at 150°C (300°F) mark 2 for 2 hours.

5. Turn out on to a dish, drain off any juices. Garnish with remaining prawns, parsley and lemon. Serve hot.

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