Kaapsche snoek terrine

Recipe from: 7/9/1992 12:00:00 AM
Ingredients 16
Servings 15
Time

Ingredients

  • 125
    ml
    butter
  • 125
    ml
    cake flour
  • 750
    ml
    milk
  • 100
    g
    Cheddar cheese, grated
  • 750
    g
    smoked snoek, bones removed and flaked
  • 60
    ml
    chopped fresh parsley
  • 60
    ml
    dry white wine
  • 1
    onion, finely chopped
  • 3
    cloves garlic, crushed
  • oil
  • 125
    ml
    cream
  • salt and black pepper
  • 5
    ml
    paprika
  • 2
    ml
    origanum
  • 30
    ml
    finely chopped fresh parsley (to garnish)
  • 250
    g
    fresh button mushrooms, sliced
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Melt the butter in a pan. Slowly add the cake flour and stir to form a smooth paste. Slowly add the milk, stirring continuously until smooth. Heat, still stirring continuously, until the sauce comes to the boil and thickens. Add the Cheddar cheese, snoek, parsley and white wine and simmer slowly for another 5 minutes. Stir every now and then. Sauté the onion and garlic in a little heated oil until soft. Add to the fish mixture with the cream. Season to taste with salt and black pepper. Pour into an ovenproof dish. Sprinkle with paprika, origanum and parsley. Sauté the mushrooms in oil until pale brown then sprinkle on top. Bake for about 30 minutes until golden brown. Serve hot with rice as a light meal, or cold with bread as a starter. Serves 15-20 as a starter.
 

Read more on: fish/seafood  |  bake
 

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