Creamy fish terrine

Ingredients for 4 servings:

• 800 g fish fillet(s)
• 200 g mushrooms, fresh
• 200 g crab
• 250 ml vegetable stock
• 250 ml milk
• 125 ml cream or crème fraîche
• 2 bunches of dill
• 1 lemon(s), the juice
• salt and pepper
• 2 tbsp butter or oil
• 2 tbsp, leveled flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roman pot

Rinse the fish fillet, pat dry, and drizzle with lemon juice. Let stand for 10 minutes. Cut into bite-sized pieces. Clean the mushrooms and halve or slice (depending on size). Rinse the crab meat and pat dry. Melt butter in a saucepan, sprinkle with flour, and sauté. Add the stock and milk and simmer over low heat. Pour in the cream or crème fraîche. Season the sauce with salt, pepper, and lemon. Add finely chopped dill. In a watered earthenware pot or ovenproof terrine, alternate layers of fish pieces, mushrooms, and crab. Baste each layer with a little dill cream. Cover the earthenware pot and place the whole thing in a cold oven and cook at 180°C for about 1 hour. Serve with rice or potatoes and a fresh green salad.