Broccoli and Prawn Terrine
- 10 oz calabrese broccoli
- 1 1/2 lb Mediterranean or tiger prawns
- 5 floz shellfish stock
- 1 3/4 lb Dover or lemon sole fillets
- 3 eggs
- 1 pint single cream
- pinch cayenne pepper or chilli powder
- lemon juice salt and pepper
- Peel the prawns, remove the black intestinal tract running down their backs and simmer them for 2 minutes in a covered pan with just enough shellfish stock to cover them. Drain and set aside.
- Trim the broccoli spears and cook in plenty of boiling, salted water until tender but still crisp; drain in a colander and immediately refresh under running cold water. Drain again and leave to cool.
- Preheat the oven to 300°F (150°C) mark 2.
- Cut the sole fillets into fairly small pieces and puree in the food processor. Place 2 egg yolks and 3 egg whites in the blender and process on maximum speed for 1 or 2 minutes until they become very frothy; add the cream a little at a time, processing after each addition. Add salt, pepper and the cayenne or chilli powder. Process again.
- Pour half the contents of the blender into a bowl. Replace the blender container, add half the pureed sole, and process briefly. Add salt, pepper and a little lemon juice. Process once more.
- Empty the contents of the blender container into a bowl, and repeat the operation with the reserved egg mixture and the remaining sole puree (if you have a very large capacity blender you can process the entire quantity in a single batch).
- With all the blended mixture in one large bowl, taste and add more seasoning if necessary; cover with wrap or foil and chill for 15 minutes. You will need a 4 1/2 pint (2 1/2 litre) oval or rectangular terrine dish, (or 2 terrines of half this capacity).
- Spoon the chilled mixture into a piping bag fitted with a large-gauge nozzle, and pipe the mixture neatly so that it lines the terrine (base and sides). Press the prawns into the lined sides, tails uppermost, in a well spaced line.
- Pipe in more fish and egg mixture, then place the broccoli spears upside down in the terrine; pipe the remaining mixture all around the broccoli and fill the terrine completely; smooth the surface with a palette knife.
- Place the terrine in a roasting pan and pour sufficient boiling water into the pan to come about half way up the sides of the terrine; place in the oven and cook for 40 minutes. Unmould and serve hot. A veloute sauce, made with the shellfish stock or a homemade tomato sauce, would go well with this terrine.
Calories: 341 kcal
Carbohydrates: 5 g
Protein: 29 g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 279 mg
Sodium: 889 mg
Potassium: 463 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1096 IU
Vitamin C: 32 mg
Calcium: 139 mg
Iron: 1 mg