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Bouillabaise terrineBouillabaise terrine

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Bouillabaise terrineA lovely terrine with layers of fish and shellfish, served with a saffron vinaigrette.

Marinating time:
3 hours
Chilling time: overnight

Level of difficulty:
Medium

Special equipment:
Tweezers; two 23 cm x 9 cm x 8 cm china terrine; wooden board to fit inside, 1 kg weight

Planning ahead: Order all fish well in advance. Ask your fishmonger to scale, gut and fillet the fish, and to give you the bones for the stock. The marinade must be made in advance. The terrine must be made one day in advance to allow all the flavours to infuse.

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