Salmon-Pikeperch Terrine with Wild Herbs and Red and Yellow Pepper Sauce

1. Coarsely chop pikeperch fillet, salt generously, stir well and place in the freezer for 30 minutes. Cut salmon fillet into 24 cm strips with a square profie (3 x 3 cm, about 200 g). If filet isn’t long enough, 2 shorter strips will also work. Chop remaining salmon fillet – i.e. 300 g – like the pikeperch, season with salt and refrigerate. Place cream in the freezer as well.

2. Slit leeks lengthwise down the centre and remove ends. Rinse thoroughly, separate into individual leaves and cook in a large pot of boiling salted water for 2 to 3 minutes until the leaves are tender. Remove, plunge into ice water and drain. Rinse chard, remove stems and cut away thick ribs from the leaves.

3. Boil chard leaves for 2 minutes, plunge into ice water and leave standing in cold water. Oil a 23 x 40 cm sheet of aluminium foil and sprinkle with salt. Lay the leek strips on top in the long direction to form a 23 cm x 26 cm rectangle with the individual leaves overlapping slightly.

4. On a kitchen cloth, arrange chard leaves in a similar rectangle of the same size, carefully cutting away protruding ends and setting them aside. Cover with a second cloth and flatten carefully using a saucepan. Remove the top cloth and cover with a sheet of clingfilm.

5. Prepare the pikeperch filing:

• Finely purée pikeperch filet in the MaxxiMUM Universal Mixer while gradually adding 225 g cream. After adding about half the cream, place the Universal Mixer.with filing in the freezer for another 10 minutes.
• Refrigerate the finished filing for at least 10 minutes and then season to taste – if you don’t want to taste the raw mixture, remove a small ball of filing with a teaspoon, poach in salted water for 5 minutes and then season this sample to taste (the filing solidifies a little more in the refrigerator; if you boil a ball immediately, it becomes too soft).
• Remove the pikeperch filing from the Universal Mixer. Using a damp angled spatula, carefully spread a 5 mm layer of filing onto the leeks. Lift the chard leaves with the cloth and Clingfilm and turn them over so that the cloth is on top.
• Remove the cloth and place the chard leaves on top of the pikeperch filing with the Clingfilm on top. Carefully place the leek-pikeperch-chard sandwich in the terrine mould and remove the Clingfilm.

6. Place a casserole dish large enough to hold the terrine moulding the oven (second rack from the bottom). Set oven to 100°C Convection and place a suitable thermometer in the dish. Pour 2 to 3 litres boiling water into the dish. Wait about 45 minutes until the water temperature has levelled off at 90°C – approximately the time it will take to prepare the terrine.

7. For the salmon filing:

• Rinse herbs, pluck of leaves and purée filly in the MaxxiMUM Universal Mixer along with remaining chard and salmon filet while gradually adding 225 g cream.
• After adding about half the cream, place the Universal Mixer with filing in the freezer for another 10 minutes. Refrigerate the finished filing for at least 10 minutes and then season to taste, or season a sample ball to taste as described above.
• Distribute a third of the filing in the terrine mould – the easiest way is to use a pastry bag without a tip. Season the prepared salmon strips with salt and pepper and place in the centre of the mould.
• Add remaining salmon filing. Fold leek leaves over the filing from both sides. Drop the mould several times onto the table to remove air bubbles. Cover the terrine.

8. Place the terrine inside the dish in the oven and lower the oven temperature to 95°C Convection so that it will level off at 80°C within 15 minutes. Poach the terrine for about 60 minutes – the salmon will still be slightly pink and the filling will be cooked..

9. Slight variations in water temperature can greatly affect the cooking time – doneness is most easily determined using a thermometer with a core temperature sensor. The temperature at the centre of the cooked terrine (i.e. in the salmon filet) should be exactly 60°C. "Remove the finished Salmon-Pikeperch Terrine from the oven and let it cool.

10. For the pepper sauces

• Preheat oven to 220°C Convection. Rinse peppers, cut along indentations into 3 to 4 pieces each, and remove seeds and stems. Lightly oil a baking sheet, arrange peppers on top with the skin sides up and bake on the centre rack for 20 to 25 minutes until the skin has clearly begun to blacken.
• Remove peppers from the oven, cover peppers on the baking sheet with a damp cloth and let it cool for 5 minutes. Peel with your fingers or a small knife. Finely purée peppers, first the yellow and then the red, in the MaxxiMUM kitchen machine Universal Mixer while seasoning to taste with salt, pepper and olive oil. Refrigerate.

11. Loosen the Salmon-Pikeperch Terrine from the mould by running a knife along the two longer sides and remove using the aluminium foil. Slice the terrine with a long, sharp knife and arrange on plates with red and yellow pepper sauces. Best served with a small salad – for example, of asparagus and dandelions.