500g white fish 4 egg whites 400ml cream 8 scallops 4 nori sheets 1/4 cup each of flat parsley leaves, 2cm chive batons and dill fronds 2 spring onions, sliced finely on a diagonal Lemon oil Salt and pepper
•Pre-heat your oven to 160 °C and boil a full jug of water for a Bain Marie. • Place the fish into a food processor with the egg whites, season with 1 1/2 tsp salt and blend to a fine paste. • Force the fish paste through a fine sieve to remove any lumpy or sinewy bits and return it to the processor bowl. • Place the cream, fish paste and food processor bowl into the freezer to make them as cold as possible without freezing (about 10 minutes). • Lay out flat, two layers thick, a sheet of cling film large enough to line your terrine mould (you can use a small loaf tin instead in a pinch). Coat the cling film lightly in oil and lay it, oil side down, into the loaf tin. Press your fingers into the corners and smooth out any creases. • Line the bottom and long sides of the terrine with Nori, making folds so the Nori fits snuggly into the corners and leaving enough over hang to cover the top. • Blend the chilled cream into the fish paste in a steady thick steam on a high speed, stopping the processor as soon as the cream is incorporated. Caution – over mixing or letting the mixture warm up can cause it to split. Do not leave the processor running for any longer than necessary. • Roughly chop the scallops, fold them gently through the fish mousse and pour the mixture into the lined terrine. Fold the overhanging Nori over the top of the mousse and cover with the over hanging cling fi lm. Cover the terrine with foil or a tight fitting lid, place in a Bain Marie and cook for 15 – 20 mins or until the mousse is cooked through and firm to the touch. Remove from the Bain Marie and leave to cool and refridgerate. • Combine the herbs and spring onions. Serve thick slices of the terrine topped with the herb salad and drizzle with lemon oil.