Really Good Fish Loaf
|Cod fillet||12 Ounce (375 Gram)|
|Milk/Single cream||1⁄4 Pint (150 Milliliter)|
|Fresh white breadcrumbs||2 Ounce (60 Gram)|
|Butter||1 Ounce, melted (30 Gram)|
|Chopped parsley||1 Tablespoon|
|Smoked salmon||6 Ounce (185 Gram, Off Cuts)|
|Watercress||2 Ounce (60 Gram)|
|Lemon juice||1 Tablespoon|
Poach the cod in the milk or cream with the bay leaf and peppercorns until barely cooked.
Strain off the liquid and reserve.
Skin and flake the fish and mix with 5 tablespoons of the cooking liquid, 2 eggs, all but 2 tablespoons of the breadcrumbs and half the butter.
Season to your taste; I like to add some freshly grated nutmeg.
Halve the cod mixture and mix the parsley into one half.
Chop the smoked salmon and the watercress and mix with the remaining egg, breadcrumbs and butter, plus the lemon juice and remaining cooking liquid.
Season lightly if necessary (remember that the salmon is salted and the watercress is peppery).
Butter a 1 kg/2 lb loaf-tin, terrine or deep ovenproof dish.
Spoon in all the salmon mixture and level off neatly.
Spoon in the plain cod mixture followed by the parsley-flavoured cod.
Place in a roasting-tin and add enough hot water to come halfway up the sides of the loaf-tin.
Cover with a lid of foil and cook at 180°C/350°F/Gas Mark 4 until firm to the touch and just beginning to brown, about 10 minutes.
Allow the loaf to cool for at least 5 minutes before turning out.