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Fish And Rice Terrine With Prawn Sauce

Very neat to serve as a warm first course or light meal. A fragrant white rice such as Basmati rice or jasmine rices gives excellent results but brown rice, cooked until very tender, may also be used. If preferred, the prawns in the sauce may be replaced by shredded smoked trout or salmon, a small tin of anchovies drained, or 250 ml sliced and sauteed mushrooms. Left-over fish terrine may be served cold with bread or salad and pickles.

A terrine is a French term used to describe a preparation made in a rectangular earthenware dish with tall sides.  Terrines are often made of mixed meats or game, as in a pâté or foie gras; but the term can also apply to terrines made from vegetables, seafood or fruits.  Terrines are flavored with a variety of seasonings, and often enriched with alcohol, then usually cooked covered in a bain marie to ensure even cooking and to prevent the ingredients from drying out. Ranging in style from the rustic — served straight from the container and making handy picnic food — to the elegant, served in neat slices that show off their ingredients, terrines may be served warm or cold, depending on the preparation.

500 g skinless, boneless hake
60 g butter
250 ml cake flour
350 ml milk
175 ml cooked rice
3 large eggs, lightly beaten
100 ml cream
5 ml salt
1 ml white pepper

30 g butter
30 ml cake flour
125 g cooked peeled prawns
10 ml tomato puree or tomato sauce
few drops Tabasco sauce
salt and black pepper

additional cooked prawns

  1. Cut or fold a double layer of wax paper to fit the length of a 1.5 liter ovenproof loaf-shaped dish or bread tin.  It should be wide enough to extend well over the long edges.  Line the dish or tin and grease the paper and the unlined short sides well with butter or non-stick cooking spray.
  2. Place the raw fish in the bowl of a food processor and  process until a smooth thick paste is obtained.
  3. Melt together the butter and flour over moderate heat and stir in the milk.
  4. Bring to the boil, stirring continuously, to form a smooth thick sauce.
  5. Stir the fish, rice, eggs, cream, salt and pepper into the sauce and pour the mixture into the prepared dish or tin.
  6. Bake in a pan half-filled with water at 160 ° C for 45 minutes or until set.
  7. Cook the sauce while the terrine is baking. Melt together the butter and flour and stir in the milk.Bring the the boil, stirring continuously, to form a smooth sauce.
  8. If frozen, rinse the prawns with water to remove any ice particles and stir into the sauce, together with the tomato puree or sauce, Tabasco sauce and seasoning.
  9. Turn out the fish terrine into a suitable serving platter and spoon over some of the sauce.
  10. Garnish as preferred and serve the remainder of the sauce in a separate bowl.

6 servings.

For a curried terrine, add 7,5 ml curry powder, 5 ml vinegar and 15 ml chutney to the fish mixture. Adjust the seasoning to taste.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 44.