Fish terrine and orange
Instructions
01087 FISH TERRINE and orange INGREDIENTS for 4 PEOPLE 1 kg rosada; 3 oranges; 3 hard-boiled eggs; 50 g capers; 3 tablespoons wine vinegar; 3 gelatin sheets; 2 tablespoons chopped parsley; fish broth; butter; salt and pepper; Cook the fish in the broth for 10 minutes, drain and keep aside the broth; Cut up the fish and mix with chopped eggs, slices of 2 oranges, capers, vinegar and parsley.
Stir the dissolved gelatin sheets in two glasses of fish broth, season with salt and pepper.
Cut the other sliced Orange, buttered cake mold and cover with slices of Orange.
Pour into the previously prepared to refrigerate for 2 or 3 hours.