Deconstructed Bouillabaisse Inspired Terrine

This is an idea that come to me once when I was thinking of saffron. So what if ou take this wonderful soup pull in all apart slam it back together and do it in a way that is fun and interesting. Interesting, interesting is this fine recipe I found once diggin through cook books from the decade that killed cuisine (1950's). It was for Stain Glass Jello. Vso the idea has thusly been formed. I will now separate bouillabaisse by color, gelatinize it and reform in a smooth herbaceous cream.So this recipe is really four parts plus part five for assembly. Let us look at the word inspired, so for this inspiration I

Part one – Green

Ok so this is the least traditional part of the terrine. I choose to make it with a pesto like consistancy.

• 1/4c spinach
• 3ribs celery
• 3ea Green onions
• 1/3ea roasted green bell pepper (I used a jalapeno for spice, a poblano would be interesting too though)
• 3tbl Absinthe
• salt and pepper to taste
• 1pkt gelatin

Blanch and shock the green things. Puree with the absinthe. Would like to try this again in the future replacing the spinach with a combination of blanched fresh herb, savory, basil, etc. Next time may use a herb infused white wine redux to loosen the mixture and allow straining for a smoother texture.

Part two – Red

• 2/3cup crushed tomatoes
• 1ea medium tomato
• 5 deviend 16-20 shrimp
• 4oz misc mollusks
• 1/4cup Ruby Port
• 1ea very small chili mortia
• 1ea chili guajillo
• 2tbl Hungarian paprika
• 4tbl Spanish smoked paprika
• 3shakes Tabasco sauce
• 1pkt Gelatin

Sautee shrimp in olive oil until the shells turn and the smell aromatic. Combine all ingredients in a blender or food processor and puree. Return to a skillet and cook stirring often to prevent scorching. After 10-15 minutes strain mixture to remove remaining shell, and pepper pieces. Place in a small pot and reduce to apx 1cup. Chill 1/4cup of the mixture and use to bloom gelatin. Combine with hot mixture and chill.

Part three – yellow

• 2cup chicken stock
• 1pinch saffron
• 1tbl turmeric powder
• 1tsp anatto
• 1med carrot small dice
• 1pkt gelatin

Bloom gelatin in 1oz tequila + 3oz cold chicken stock. Reduce to 3/4cup, strain, combine, chill. Note I did not puree the carrots into this mixture. Will consider for next time using parsnips and doubling the saffron. Then a puree would be more appropriate.

Part Four – White

• 5cloves garlic
• 1/2ea medium onion
• 2bay leaves
• 1tbl thyme
• 1tbl oregano
• 2tsp fennel seed
• 3cup cream
• 1/4cup milk
• 1/4cup half and half
• 3tbl firm fleshed white colored fish
• ~1/2cup cream
• 1pkt gelatin

Puree onion, garlic, milk, half and half, and fish, add to a pot with remaining ingredients. Reduce by half. Bloom gelatin in cold cream. Strain and add reduced cream mixture. Add additional cold cream to bring to 2cups of liquid.

Assemblage;

Remove your chilled an gelatinized colors from the cooler. Cut into roughly 1” cubes. In your larger container pour a thin layer of the white cream mixture chill for 3-5minutes. Add one third of your cubes of various colors. Pour in enough white mix at no more than 90f to cover the cubes. Chill for 5-7minutes. Add another third of the cubes again cover with white mixture. Chill 3-5 minutes. Then add the last third of cubes and all remaining cream mix. Chill overnight.

To serve dust with paprika, or mount with penguins!!

Ok so here is the post tasting problem. There was enough flavor in there for four terrines. So please add 3 cups of water and 2.75pkts of gelatine to the Red, Green, and Yellow. And multiple the fluids and gelatin in the white by four.