|White wine||18 Fluid Ounce (1/2 Liter)|
|Pistachio nuts||2 Ounce, shelled (50 Grams)|
|Fat streaky bacon rashers||2 Ounce (Unsmoked, 50 Gram)|
|Parsley||15 Milliliter, stalks removed (1 Tablespoon)|
|Chives sprig||5 , chopped|
|Mixed spice||2 Pinch|
|Flour||6 Tablespoon (For Sealing The Terrine)|
|Water||2 Tablespoon (For Sealing The Terrine)|
|Double cream||14 Fluid Ounce (400 Milliliter)|
1. Choose 4 gurnards and ask your fishmonger to remove the backbone.
2. Put aside 4 fillets and place them in a dish. Sprinkle with mixed spice and pour over the white wine. Marinate in the refrigerator for 1 hour.
3. Dissolve the gelatine in 1/2 litre (18 fl oz) lukewarm water.
4. Take the 4 remaining fillets and mince them or chop very finely. Mix with the eggs, cream, parsley, chives and gelatine dissolved in water. Season and mix well, then add the wine from the marinade and the pistachio nuts. Mix well and leave in the refrigerator for 30 minutes.
5. Preheat the oven to 170°C (325°F; gas mark 3).
6. Line the bottom of a terrine with the bacon rashers. Fill the terrine with half the minced fish mixture. Place 2 fillets on top, add the remaining mixture and cover with the 2 remaining fillets.
7. Cover the terrine and seal the lid with a strip of flour and water paste. Place the terrine in a large ovenproof dish filled with water and bake for 1 1/2 hours. Let cool and serve at room temperature with a green salad or watercress puree.