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In this episode Richard Bainbridge of Benedicts in Norfolk, show us how to make his dish, Fish Terrine, Celeriac, Dill.
400g north sea fillet of cod – pin boned and skinned 50g sea salt
1 kohlrabi or celeriac peeled
1 bunch dill – chopped 50g rapeseed oil 100ml cream
Place cod into a bowl with the salt and sugar and mix well. Leave to cure for 20 minutes.
Then take the cod and rinse in clean fresh running water and pat dry between 2 fresh towels. Place in the fridge for 1 hour.
Using a sharp knife, slice the cod into 3 pieces length ways (thin as possible)
Place 1 piece of cod on a parchment and roll until 3-5mm in thickness with a rolling pin. Repeat on all pieces.
Taking a mandolin, slice the peeled kohlrabi (or Celeriac) to the same thickness as the cod.
Then layer up the cod and kohlrabi alternatively, in-between each layer do a squeeze of lemon juice and pinch of sea salt.
Once you have 6 layers press down firmly on top of the terrine and place in freezer for 10 minutes.
Bring the terrine out of the freezer and slice to the portion size you would like.
Put the rapeseed oil into a pan and bring up to 60 degrees, then place in fresh dill and transfer into a blender and blend on high speed until smooth. Allow to sit for 24hrs (this can be used immediately though). Strain through a clean tea-towel or muslin.
Put cream into a small bowl and add 4 tablespoons of oil and check for seasoning.
Place terrine onto a plate (chilled in the freezer if possible) and garnish with herbs of your choice and pour the cream once served at the table.