Fish terrine and rice mousse with aromatic herbs - Savoury Trips

Ingredients

• 400 gr bream or some other fish/meat
• 1 lemon and lemon zest
• 10 chive stems
• 5 parsley stems
• 2 eggs
• 250 gr of cottage cheese or substitute
• 50 cl of chicken broth for terrine mixture and 25 cl of broth for rice mousse
• 1/2 cup of rice
• 150 gr of peas
• 250 ml of cooking cream
• rice water if necessary
• salt, pepper to taste
• 1 teaspoon of turmeric