Terrine of Smoked Red Mullet with Sauted Scallops

INGREDIENTS

(Serves four)

For the terrine

2 medium red mullet fillets pin-boned
2 red peppers
1/2 lemon
1 courgette
1 clove garlic
1/2oz coriander
1/2oz chives
1/2oz tarragon
1/2oz chervil
3oz celeriac
6 king scallops

Blanc for cooking celeriac

1fl oz white wine vinegar
1/2 lemon
1/2 pint water
1/2oz sea salt
Pinch saffron strand

For the balsamic vinegar reduction

2fl oz balsamic vinegar
2fl oz red wine
1/2 clove garlic
4 crushed black peppercorns
1tsp redcurrant jelly
1/2oz diced shallots

For the white wine jus for scallops

1/4 pint white wine
1/4 pint veal stock
Pinch sugar
1/2fl oz white vinegar
1/4 clove garlic

METHOD

To make the terrine smoke the red mullet over oak chippings for 7-8 minutes. At the same time chargrill deseeded pepper and slice courgettes. Season all with salt and black pepper and also rub them over with crushed garlic. Boil sliced celeriac in blanc until tender drain well.

Line small terrine mould with clingfilm first. Then reseason fish with salt pepper and lemon juice. Put mullet into mould then build up with other ingredients and half the herbs. Cover with clingfilm. Put 1lb weight on and let press for a minimum of two hours. Remove from mould and roll in fresh clingfilm ready to slice.

To make balsamic reduction put all ingredients in a pan and reduce to a syrupy consistency. Do the same with white wine jus and strain both.

To serve roll the rest of herbs in a little oil and season them place them in the middle of the plate. Cut terrine into 1in slices and stand on top of herbs.

Slice scallops in half and fry them until medium-rare. Put around plate dribble balsamic sauce around heat white jus and put over each scallop. Finish with a little virgin olive oil.