Cod Terrine

Directions

1. 1
   Preheat oven to 325°F. Grease a 13.5 oz ramekin. Place fish and egg in a food processor and blitz until smooth. Slowly add 2/3 cup cream and continue to process. Add chopped chives and season. Transfer 1/3 of this mixture into a bowl, add tomato paste and cayenne pepper.
2. 2
   Spread 1/2 of the white fish mixture into the base of the prepared ramekin. Top with tomato fish mixture and finish with remaining white mixture. Cover with greased parchment paper and foil. Place in a deep roasting pan and fill with boiling water halfway up sides of ramekin. Cook for 30-35 mins until terrine has set.
3. 3
   Meanwhile, bring the vegetable stock to a boil. Add broccoli florets and cook for 5 mins until tender. Drain, reserving 1/2 cup stock. Set aside 5 florets to garnish and mash remaining with reserved stock and remaining cream until smooth. Season to taste.
4. 4
   Carefully loosen the edges of the terrine and remove from ramekin. Spoon broccoli sauce onto a serving plate and place terrine on top. Serve garnished with broccoli florets and finely chopped chives.