Kaapsche snoek terrine

YOU
15 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

125.00 ml butter
125.00 ml flour — cake
750.00 ml milk
100.00 g cheddar cheese — grated
750.00 g snoek — smoked, flaked
60.00 ml fresh parsley — chopped
60.00 ml wine — dry white
1.00 onion — finely chopped
3.00 garlic — cloves, crushed
oil
125.00 ml cream
salt and freshly ground black pepper
5.00 ml paprika
2.00 ml oregano
30.00 ml parsley — finely chopped
250.00 g button mushrooms — sliced
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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.



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