Fish Terrine from Le Cordon Bleu Complete Cooking Techniques by Le Cordon Bleu
Liquefy the chopped chervil and dill in a food processor. Divide the mousse in half and add the liquefied herbs to one half until the mousse is a rich green col
Ingredients
- 300 g cooked peeled prawns
- 12—15 large spinach leaves, blanched
- 850 g fish mousse
- 30 g mixed chervil and dill, chopped
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