Use a loaf tin or terrine lined with cling film approx. 31cm x 12cm
Ingredients
Fish Stock:
Roquette Condiment:
Method
Fish Stock:
Add ½ the oil to a large saucepan over a medium heat. Add the white onion and celery, gently sauté with the bouquet garni until the vegetables are tender.
Add the bones from red mullet and john dory – discard any roe and the heads. Add the shells from the langoustines and cover with around 1.2 L of water. Simmer for 15 minutes, skimming of any impurities. Season the stock with salt and pepper and then drain through a sieve.
Add a little more oil to a separate pan and add the carrots and potatoes and cook for 3 minutes before adding the celery and lemon and cook until tender. Stir in the tomato paste and saffron and add 500ml of fish stock.
Add the fennel seeds and white wine to a pan along with another 500ml of the stock and bring up to a gentle simmer. Gently poach the fish and seafood individually. Remove each one from the stock when just cooked and drain. Combine the poaching stock with the saffron stocks and add the gelatine and stir until the gelatine has dissolved completely. Pass the stock through a sieve.
Add a ladle fun of stock to the lined mould. Then begin layering in the ingredients. Start with lemon, red mullet, carrots, celery and garlic – more stock, then langoustine running down the middle. John dory broken up and put down either side of the langoustines. Then more jelly and finally a layer of potatoes and pour in the remaining stock over. Lay the cling film over and place in the fridge for a minimum of 4 hours or overnight if you have the time.
Roquette Condiment:
Blitz everything until emulsified and serve alongside the terrine.
