Fish mould

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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

450.00 g hake fillets
1.00 lemon — zest and juice
fresh mixed herbs — bouquet garni
salt and freshly ground black pepper
300.00 g tuna, drained — tinned, shredded
60.00 ml breadcrumbs — dried
120.00 ml fresh chillies — 573
3.00 ml paprika
3.00 eggs — large, beaten
60.00 ml fresh parsley — chopped
60.00 ml fresh chives — chopped
60.00 ml fennel — fresh, chopped
10.00 ml tomato purée
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Method:

1. Place hake in a large frying pan, barely cover with water, add lemon slices and bouquet garni. Season lightly, and bring slowly to the boil over a low heat. Simmer for 5 minutes, drain. Shred hake using two forks, removing any bones.
2. Add tuna, breadcrumbs, oil, seasoning and paprika. Shred mixture roughly. Adjust seasoning and add a squeeze of lemon juice with the fresh herbs. Mix well.
3. Beat eggs and tomato purée together, add to fish mixture. Line a cake tin with well-buttered foil and fill with fish mixture. Cook in a bain marie at 190 ºC for 50 minutes or until firm. Remove and chill in fridge overnight. Unmould onto a platter, garnish with lettuce and serve with lemon mayonnaise (see recipe).



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