Calories per serving: 23 Cut fish into cubes, stir through 1 teaspoonful of salt and egg white. Cut chives into rolls, except for a small bit for garnish. Blend fish and egg whites in hand mixer, adding 150 g whipping cream. Stir pepper and chives up to 1 tsp into 2/3 of the farce. Stir the paradeis pulp into the rest, season with cayenne pepper. Fill a dish (approx. 400 ml capacity) with oil. Pour in the farce. Cover and bake in a hot water bath in a heated oven (electric stove: 150 degrees /
Gas stove: level 1) in about 30 minutes. Cool the terrine in about 20 minutes. Clean broccoli, divide into roses. Steam in boiling clear soup in about 5 min. until tender. Mash broccoli, except for a few roses, in an eighth of a liter of vegetable soup. Add remaining roses and whipped cream, season. Loosen tureen at the edge, turn out. Pour broccoli sauce on top. Sprinkle with remaining chives. Serve with fresh baguette. Info: ===== Preparation time: about 1 and a quarter hours (without waiting time) Per unit about 960 joules / 230 calories.
Our tip: Fresh chives are much more aromatic than dried ones!
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