a super christmas starter- fish terrine

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Terrine of eel with roasted brioche and salad
Ingredients: Salad
300g smoked eel fillets Watercress
500g white fish fillets (brill, cod, etc) Green leaves
10g salt Sorrel
2-3 egg whites Mache
2.5dl cream Beetroot leafs
1tsp finely chopped sage Red chicory
1tsp grated lemon or orange rind Treviso
Salt and pepper (optional) flowers
Brioche: Dressing:
500g flour 2-blood oranges 15g yeast 1 dl fruity olive oil
¾dl warm water 1 tbsp sesame oil
2tbsp sugar 1 tsp lemon juice
1 tsp salt Freshly ground pepper and fine sea salt
3-5 eggs
250g butter at room temperature
1 egg, mixed with a little warm milk
Preheat the oven to 175°C. Line a terrine or loaf form with buttered greaseproof paper.
Check the whitefish for bones or skin; place the fish fillets in the cold bowl of the food processor and process to a fine mousse. Add the salt and egg white gradually while the machine is running.
Place the mixture in the refrigerator until 1 to 2°C.
Whip the cream lightly and gradually add to the fish farce, using a spatula to carefully fold it in with the finely chopped parsley and sage. Season to taste.
Line the terrine in the width with the fillets of eel, trim of any pieces sticking out. Add half of the mousse, lay a few pieces of eel in the length on the terrine and fill the terrine up with the farce.
Pat down and lay any remaining eel on the top. Cover well with greaseproof paper, turning the edges carefully to keep out water.
Bake au Bain Marie (water coming up to 2/3rds of the terrine) for 20 to 25 minutes. Test by sticking in a metal skewer or thermometer. Leave to cool in the refrigerator and serve with the salad.
It is also possible to use blanched pieces of leek to line the terrine.
Tear the salad leaves into pieces and remove any thick stalks. Wash and dry well.
Remove the skin from the orange with a vegetable peeler and cut julienne. Make sure all the white pith is removed. Blanch the thinly sliced peel in boiling, salted water and dry well.
Squeeze out the orange juice in a small pan and cook until reduced to thick syrup.
Beat the orange juice with the sesame oil, olive oil, salt and pepper to make vinaigrette.
Add a little lemon juice if desired. Mix the ingredients at the very last moment.
Sieve the flour and dissolve the yeast in the water. Add 125g of flour and mix to a soft ball of dough.
Cut a cross in the top of the ball, place in a bowl of warm water and leave to rise until double in size.
Mix the rest of the flour with the eggs, sugar and salt. Knead to smooth dough.
Add the well-drained yeast ball and mix further in the food processor or mixer .The mixture should be soft and sloppy. Leave to rise in an oiled bowl for 1-1 ½ hours.
Add the butter to the yeast mixture by squeezing the butter between the fingers and pinching the mixture together until all the butter is incorporated.
Return to a bowl, cover and leave to rise slowly in a cool place or (overnight in the refrigerator). The bread will become easier to handle that way.
Knead the dough lightly and place in a greased bread/loaf tin. Place in a warm place to rise.
Bake in a preheated oven at 200°C for approx. 25 minutes.
Cut the brioche into slices and roast before serving.

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