Jellied Fish Terrine
8,6 / 10
ready in 4 h.
1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Salad spinner, 1 Pot, 1 Lid, 1 Tweezers
Soften 2 sheets of gelatine in cold water for 10 minutes and heat 2 sheets in 3 tbsp water.
Mix together the fish stock, beetroot juice and the lemon juice, heat 1/3 of it and season with salt. Wring out the gelatine, stir it in and remove from the heat.
Rinse the mould with cold water, pour the heated fish stock into it and leave in the fridge for 30 minutes to set.
Soften 2 sheets of gelatine in cold water and whip the cream. Stir 2 tbsp of the cream into the gelatine and then mix the gelatine into the cream. Stir in the sour cream and the horseradish and season with salt. Remove the mould from the fridge and cover with the horseradish mousse. Chill for a further 30 minutes.
Heat the remaining fish stock with the beetroot and soften the remaining gelatine in cold water for 10 minutes. Wring out the gelatine, stir it into the hot liquid and remove from the heat.
Remove the mould from the fridge and cover with the beetroot and pour half the liquid on top. Place the shredded fish on top, season with salt and ground black pepper and add the remaining liquid. Leave in the fridge for 2 hours to set.