Fish terrine (terrina di pescatrice)

FISH TERRINE 01035 ingredients for 6/8 persons 1 monkfish (angler fish); 500 g of fish fillets to taste (hake, sole, etc.); 2 eggs; 250 g of cream; 200 g of shrimps; 125 g acetosella; a sprig of parsley; a sprig of Chervil; a sprig of tarragon; 2 shallots; 3 tablespoons milk; 50 g of stale bread crumbs; 1 slice of bacon large enough to cover the bottom and walls of the Bowl selected; Another great slice as the "mixing bowl" to act as a "cover"; salt and cayenne pepper.

For the SAUCE: 400 g of fresh tomatoes; 3 sprigs of Basil; 1 tablespoon of chopped parsley; 6 cl of yogurt; 1 tablespoon of brandy; 1 tablespoon tomato Ketchup; salt and pepper.

Shelled shrimp, wash them with fish fillets, then reduce it in cream in the blender.

Break the eggs, separate egg yolks from egg whites, add them to the cream of fish, also adding the cream, a pinch of salt, cayenne pepper and freshly ground pepper.

Run the Blender again until you have a foamy, pour cream into a large bowl and refrigerate.

Fillet the anglerfish, having Bared; put the shredded crumb soaking in milk; Peel the shallots.

Put in Blender or mixer the common wood sorrel, parsley, chervil, tarragon, shallots, yolks of eggs, bread crumbs, salt and pepper, squeezed: puree the whole thing.

Upholstered walls and the bottom of a bowl with a slice of bacon, fill the container half of fish mousse, smooth the surface, posatevi over half of prepared herbal and stendetele on this, with symmetry, the monkfish fillets.

Cover with remaining herb mixture with remaining mousse.

Close with the other slice of lard pressing well on the compound.

Close the bowl with its cover, immerse the container in another larger and immerse it in a Bain-Marie in the oven already warm to 160ø, bake for 1 hour.

After the cooking time, remove the pot from the oven and water bath, remove the lid, stand over a rod with a weight and let cool; then put it in the fridge for 24 hours.

Meanwhile, prepare the sauce: blanch the tomatoes, Peel, cut in four and remove the seeds and the vegetation water.

Put the mixer along with the Basil, parsley, yogurt, brandy and Ketchup, add salt and pepper, mix everything together and pour the sauce into a gravy boat, putting it a bit cool.

Serve the bowl of anglerfish, with the sauce separately; each diner will do a bit on its portion.