Wild Trout Terrine

Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 kg flaked trout
  • 200 ml double cream
  • 125 g unsalted butter
  • ½ small courgette
  • lemon Juice and zest of a
  • 1 small red chilli fresh
  • Sea salt to season
  • freshly ground black pepper to season

Instructions

  • Pre-heat oven to 180°C.
  • Clean and gut the trout and put 25g of butter in the cavity and season with salt and pepper.
  • Wrap in tinfoil and bake for 20 minutes.
  • Allow to cool, remove the head, skin and bones.
  • Flake the meat with a fork and set aside.
  • Slice the courgette thinly and deseed and slice the chilli in half.
  • Melt the remaining butter in a shallow pan over a low heat and remove the froth to clarify it.
  • Soften the courgette slices and chilli halves in the butter until slightly coloured.
  • Heat the cream slowly in a small pan until it thickens.
  • Allow to cool, chop the chilli and add it together with the lemon juice and zest to the trout.
  • Season with salt and pepper and pack it into two ANTA porridge bowls.
  • Decorate the tops with the courgette slices and seal with melted clarified butter.
  • Chill in the fridge and serve spread on crisp breads from an ANTA serving plate.
————————————————————————————————–
Course Fish / Seafood / Main Dish