Prawn Terrine with Courgette Salad

This recipe is like a taste of heaven...

1. 1

   1. Pre heat the oven 150c.
   
   2. Peel the prawns and reserve the shells.
   
   3. Melt the butter in a pan, add the carrot, onion and prawns shell and cook gently for 5 minutes.
   
   4. Pour in the brandy and add the tomato puree.
   
   5. Cook for a few minutes longer then add the stock and simmer for 20 minutes.
   
   6. Pour into a liquidizer or food processor and blend for about 30 minutes.
   
   7. Pass through a fine sieve into another pan, pushing against the debris with the back of a ladle to extract as much flavour as possible.
   
   8. Bring the sieved liquid back to the boil and simmer until there is only about 1 tablespoon of strong shellfish reduction.
   
   8. Cool the concentrated stock then place in a food processor with the fish fillet.
   
   9. Add the egg, lemon juice, salt and one third of the cream.
   
   10. Blend together until smooth then pour in the remaining cream taking no more than 10 seconds or the mousse with curdle.
   
   11. Rush the terrine mould with melted butter then fill with the fish mousseline adding the peeled prawns as you fill the mould.
   
   12. Place some butter papers over the top and cover.Stand the terrine on a cloth in the bottom of a roasting tin and pour in enough warm water to come half-way up the sides.
   
   13. Bring to the boil on the top of the cooker, then transfer to the oven and cook for about 40 minutes.
   
   14. Leave to cool then refrigerate for at least 3 hours before attempting to remove the terrine from the mould.
   
   15. Slip a thin bladed knife around the sides of the terrines and turn out onto a flat dish. Slice carefully with a serrated knife, holding each slice of terrine in place until it is cut right through.
   
   16. Slice the courgette into thin strips.
   
   17. Dress with olive oil dressing and serve each slice of errine with a little pile of courgette.