Cut some fillet of fish till size of terrine, cutter the rest, mix with egg, cream, fill up the terrine, add crab chunks if you can afford, poach for about 40 minutes at 88 degrees celcius, depending on the height of the terrine. This one was about 10 cm. Serve cold or hot.
A food turned into a work of art, with this kinds of food it seems that it is hard to eat, the beauty will just go to your stomach, Great composition nice shot, Congratulations!
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