For decorating we need green jelly. We'll make it out of leek. To do this, cut the onion into large pieces (together with the white part).
And squeeze the juice out of it.
If you cook with agar agar, add it to onion juice and bring to a boil. If same with gelatin, then first give gelatin swell in 60ml. water, then stir with juice. Heat a little on low heat to dissolve gelatin.
Pour the future jelly on a cold baking sheet (I for reliability it also laid a cling film).
This terrine can be prepared from the usual river white fish, but I suggest you try to make it with two types of fish-I have this cod and coho. Clean the fish from the bones. White fish put in a bowl blender.
Grind the white fillet, gradually adding cream. Look at the mass-it should not be too liquid. Hot my terrine looked a bit tight. You can try to replace part of the cream with an egg. After cooling everything was very nice and tight.
In the fish and cream mixture add 2/3 dill, pepper, salt, Tabasco and lemon juice. Beat everything again.
Take the form for terrine. Cover them with cling film and fill half with minced fish.
Then spread the slices of red fish. Sprinkle with salt and the remaining finely chopped dill. It's beautiful, isn't it?
Report to the top of the remaining minced meat and put in a slow cooker on a tray for steam. Pour 350 ml of water into a Cup.
Turn on the mode "for a couple" for 40 minutes, close the lid and wait. After 30 minutes, you can check the water level and add another 150 ml if necessary.after 40 minutes, the terrines are ready. It is necessary to remove the mold from the bowl slow cooker and put to cool.
Then put jelly, it gently wrap the terrine. My jelly was a little brittle, so I suggest you add more gelatin when cooking it.
If your jelly is made from agar-agar, I think you can wrap warm terrine in it.