Macaroon Terrine with Oranges

Gut the fish, rinse properly under running water and rinse. Dab dry. Skin and carefully remove the bones from the flesh.

Wash the lemons and oranges under hot water, dab dry and cut into small slices. Remove seeds.

Clean all greens (peel and skin tomatoes) and cut into small cubes or slices.

Now put the greens with the spices into the saucepan, cover with aniseed schnapps, oil and wine and simmer for 10 minutes at a moderate temperature. Now let it cool down.

Oil an earthen or fireproof mold. First put a layer of greens, on top half the amount of fish pieces, lightly seasoned, on top of that again a layer of vegetables, again fish pieces, on top of that a third layer of greens. Cover with slices of orange and lemon. Cook in a heated oven at 220-230 °C for 15-20 minutes. Tastes just as good hot as cooled and can be kept in the icebox for a week.

Wine suggestion: The same wine used for preparation – dry, floral and light Sancerre, Pouilly-sur-Loire, Muscadet (possibly from the Coteaux de la Loire).

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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