SMOKED ARCTIC CHAR TERRINE

SMOKED ARCTIC CHAR TERRINE 

500g arctic char  smoked for 30 minutes  on stove top smoker using apple wood

250 gm asparagus

250 gm fennel

10 large eggs

250 ml cup heavy cream

50g chopped parsley

50 g chives chopped

2 tbsp dill chopped

1 tsp salt

1/2 tsp pepper white

 

Preheat  oven  to 400deg

Remove skin from fish and place between to baking sheets and put back in oven 10-15 minutes  to make it crispy.

 

slice asparagus into 3cm lengths , keep tips intact

slice fennel  into 2cm  thick strips and cut into 1cm slices . 

Blanche  asparagus and fennel in  hot water 1-2 minutes

shock  in ice water, drain

whisk egg and add cream vegetables ,herbs, salt pepper

 

using a terrine mold . fold 1/2 mixture into mold, followed by a layer of  smoked arctic char.

then pour in remaining mixture.

 

place terrine in a Bain Marie.  bake  1 hour at 400F

remove from oven a cool to room temp. Cover in plastic  refrigerate 2hours

 

 

Serving :

 

Remove from terrine mold, cut 8 equal slices, place a tablespoon  saffron Aioli and  garnish with a piece of the crisped skin.

 

prep time 30min.

cooking 1hour

setting 30minutes room temp

2hours in fridge

 

Saffron Aioli

 

PINCH OF SAFFRON

1.5 TBS WARM WATER

2 LARGE EGG YOLKS

1 CLOVE GARLIC,MINCED

1 /4 TSP SALT

¾ CUPS EVOO

2 TSP  OF LEMON JUICE

PEPPER

1 SOAK SAFFRON IN WATER 20 MIN

COMBINE YOLKS GARLIC, SALT AND WHISK ,

VERY SLOWLY DRIBBLE EVOO , WHILE WHISKING

ADD SAFFRON AND ITS WATER AND LEMON JUICE  WHISK SLOWLY.