- 6 sheets clear gelatin
- 250 grams fresh Salmon
- 400 milliliters fish stock
- 250 grams green, thin Asparagus
- 150 milliliters white wine
- 300 grams Halibut
- 200 milliliters Whipped cream
- 50 grams Crème fraiche
- freshly ground pepper
- 1 stalk Tarragon
Soak the gelatine in cold water. Rinse the salmon fillet. Bring the fish stock to a boil, reduce the heat to low and add the salmon fillets. Cook for 10-12 minutes. Remove the salmon fillet and drain well.
Rinse the green asparagus, and cut off the woody ends. Rinse and peel the white asparagus and cut off woody ends. Cook the white white asparagus in salted water for 8 minutes. Remove with a slotted spoon and rinse with cold water. Then cook the green asparagus for 5 minutes, rinse with cold water and drain.
Heat the white wine and add the gelatine to dissolve. Let cool until starting to gel. Cut the halibut into pieces and puree with 100 ml (approximately 3 ounces) of whipped cream. Stir in the jelled wine. Run through a fine sieve. Beat the remaining cream until stiff and fold together with the crème fraîche. Season with salt and pepper. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. Combine with the fish mixture.
Line a loaf pan with plastic wrap. Pour in the fish mixture and layer with the white asparagus, green asparagus and salmon fillet. Chill in the refrigerator for 2-3 hours.
Line a loaf pan with plastic wrap. The fish mass pour in, while the white asparagus, green asparagus and salmon fillet with monolayer. In a refrigerator can be 2-3 hours.
For the remoulade: Mix the mayonnaise with yogurt. Rinse the herbs and pluck some chervil leaves for the garnish. Shake the herbs dry and chop finely. Peel the onion. Finely dice the cucumber and onion and mix with the herbs. Season with salt and pepper.
Turn out the fish terrine on a cutting board and remove plastic wrap. Cut the terrine into slices. Serve with the remoulade and garnish with the chervil leaves.