Fish Terrine Slice with Vegetable Gel Cubes & Precision Sauce Lines recipes

## 1. The Poached Fish Terrine

*Focus: Creating a solid, opaque "canvas" that won't crumble.*

### Ingredients

* **600g** White fish fillets (Sole, Halibut, or Cod), chilled

* **2** Egg whites

* **250ml** Heavy cream (chilled)

* **10g** Fine salt

* **Optional:** 1 tbsp finely chopped chives or a layer of blanched spinach for a center "vein."

### Method

1. **Mousse:** Pulse the chilled fish and salt in a food processor until a paste forms. Add egg whites and pulse again. With the motor running, slowly drizzle in the cream until smooth. Do not over-process or the cream will turn to butter.

2. **Pass:** Push the mixture through a fine-mesh sieve (tamis) for a silky texture.

3. **Steam:** Line a terrine mold with plastic wrap. Smooth the mixture inside, tapping to remove air bubbles. Cover with foil.

4. **Cook:** Place in a water bath at **140°F (60°C)** or steam until the internal temperature reaches **130°F (55°C)**.

5. **Press:** Chill overnight with a weight on top to ensure a dense, sliceable texture.

---

## 2. Vegetable Gel Cubes

*Focus: High-clarity juice set with Agar-Agar for a firm, "cuttable" texture.*

### Ingredients

* **200ml** Freshly juiced vegetables (e.g., Beetroot for deep red, Carrot for orange, or Cucumber/Parsley for green)

* **4g** Agar-Agar (standard ratio is **2%** by weight for a firm gel)

* **Pinch** of salt and a drop of lemon juice

### Method

1. Whisk Agar-Agar into the cold juice.

2. Bring to a boil while stirring constantly. Simmer for 1 minute to activate the agar.

3. Pour into a flat-bottomed square container to a depth of exactly **1cm**.

4. Let set in the fridge. Once firm, use a sharp warm knife to cut perfect **1cm x 1cm** cubes.

---

## 3. Precision Sauce Lines

*Focus: A high-viscosity "fluid gel" that holds its shape.*

### Ingredients

* **150ml** Stock or Sauce (e.g., Saffron Velouté or Shellfish Reduction)

* **1.5g** Agar-Agar

### Method

1. Boil the sauce with Agar-Agar for 1 minute.

2. Let it set completely in the fridge into a solid block.

3. Place the "jelly" into a high-speed blender and blitz until it turns into a smooth, glossy puree (this is a **fluid gel**).

4. Transfer to a squeeze bottle with a fine tip.

---

## The Assembly

1. **The Slice:** Use a hot, wet knife to cut a thick, clean slice of the cold terrine. Place it slightly off-center.

2. **The Cubes:** Using tweezers, place three vegetable gel cubes in a diagonal line or a tight cluster on the corner of the fish.

3. **The Lines:** Hold the squeeze bottle at a 45-degree angle. In one confident, swift motion, draw parallel lines across the plate.

* *Pro-tip:* Start the squeeze *off* the plate, drag across, and stop *after* you’ve cleared the edge for perfectly uniform thickness.