INGREDIENTS

(serves 10) 

For the terrine
2kg (live weight) crayfish, cooked in boiling water for five minutes
4 slices white bread, crusts removed
50ml milk
250g halibut fillet (other firm white fish can be used)
100ml Pinot Gris
50ml fish stock
1 egg whole
1 egg white
250ml double cream
Salt and pepper
100g tomato concassée
2tbs chopped parsley

To garnish
50g chopped shallots
Juice and zest from two lemons
100ml Pinot Gris
50ml double cream
100g butter
40 asparagus spears, trimmed and cooked
Lemon zest, blanched

METHOD

Remove all the meat from the crayfish. Dice half of the body meat into 1cm cubes and reserve.

Soak the bread in milk for 10 minutes then blend with the halibut and remaining crayfish meat in a processor. Add the wine and stock gradually then beat in the eggs followed by the cold cream. Season.

Stir in the concassée, parsley and diced crayfish. Place in a 1½ pt terrine mould and cook in a bain-marie at medium oven temperature for 20 minutes. When cooked lightly, press for 10 minutes.

Heat the shallots in a pan and add juice, wine and cream. Reduce by half and gradually beat in the butter. Slice terrine with care while still warm. Garnish each portion with four asparagus spears coated with a little sauce. Sprinkle blanched lemon zest around the plate.

Scott Chance