Signature Terrine that appreciates all parts of the fish.
Preparation
1. Cook the fish head (grouper fish) with water, oil, and fish sauce (as a substitute for salt).
2. Prepare a sauce from fish bones and add reduced red wine to it.
3. Make crisps for the terrine base using three layers of filo dough, brushing sugar and butter between each layer.
4. Make a Sofrito with onion and mushrooms, then mix it with the meat from the cooked fish head.
Build the Terrine
1. Start with a layer of the fish head sofrito mixture.
2. Add larger pieces of fish liver on top.
3. Add another layer of the sofrito mixture on top of the liver.
4. Chill the terrine in the fridge until set.
Plating
1. Cut a slice of the terrine and heat it in the salamander.
2. Place the heated slice on a filo dough crisp.
3. Drizzle the reduced fish bone and red wine sauce over the terrine.
4. Finish with mustard sprouts for garnish.
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