Fish terrine

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F).

2. 2

   Place the fish in the freezer for 20 minutes.

3. 3

   Meanwhile, line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting about 5-cm of paper hang over 2 opposites sides. Generously butter the paper.

4. 4

   In a food processor, purée the very cold fish. Blend in the eggs. Add the cream and pulse for a few seconds. Stir in the chives with a spatula. Season with salt and pepper.

5. 5

   Spread half of the fish mixture into the pan. Add the vegetables in a single layer, alternating pieces of asparagus and carrots. Cover with the remaining fish mixture. Press down the terrine with a spatula.

6. 6

   Bake the terrine in a bain-marie. To do this, place the pan containing the terrine in a large baking dish. Pour hot water halfway up the pan. Place in the oven and bake for about 30 minutes.

7. 7

   Remove the pan from the bain marie. Let cool, then refrigerate for at least 4 hours. Remove from the pan, slice and serve cold, with a good bread.