Mackerel terrine, potatoes and peppers

01516 MACKEREL TERRINE, potatoes and peppers INGREDIENTS for 4 PEOPLE 1 large red pepper, 700 g of mackerel, 1 medium potato, flour, frying oil, salt, pepper, 10 g gelatine in sheets, 2 dl of vegetable broth.

Cut the pepper into 4 or 6 lengthwise and remove the ends, seeds and pith contained within.

Align the layers in a baking dish with the skin on and put them under the grill hot oven until the skin is lifted and bubbles form.

Fasten the foot of pepper in a bag and let cool, then remove the entire skin.

Clean the mackerel, removing heads and entrails and rinse under cold running water.

Open them in half and remove the bones.

Let them dry on a paper towel, then sprinkle with flour and FRY quickly in hot oil (about 1 minute per side).

Dispose on the other paper towel to remove excess oil.

Boil the potatoes whole in salted water.

When it is cooked, remove from the water and, when it is lukewarm, peeled and cut into thin slices.

You soften the gelatine in cold water for 5 minutes, then squeeze it and let it dissolve in 1/2 of hot broth.

Dispose on the other paper towel to remove excess oil.

Boil the potatoes whole in salted water.

When it is cooked, remove from the water and, when it is lukewarm, peeled and cut into thin slices.

You soften the gelatine in cold water for 5 minutes, then squeeze it and let it dissolve in 1/2 of hot broth.

Add the other cold soup, add salt, pepper and mix well.

Covered a small bowl with water and pepper formed then alternating layers of mackerel and potato slices, pouring a bit of gelatin liquid on each layer, until exhaustion.

Put the bowl in the refrigerator for at least 6 hours before serving, cut into slices about 1 cm thick.