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Place half the shallots along with all the herb stalks
And the peppercorns into a shallow roasting tray. Place the
Fish fillets on top of the herbs then add the white wine.
Gently simmer covered for about 3-5 minutes depending on how thick the fish fillets are and then remove and allow to cool.
Once cool drain and reserve the liquid and flake the fish
Making sure the bones and skin are removed.
Heat 30gms of the butter in a sauce pan and add the
Remaining shallots and cook until soft and uncoloured. Then add the poaching liquid and reduce to evaporate. Then add the mace and the anchovies. Then cool.
Place the shallots in a food processor and add the remaining butter along with all the herbs and Dijon mustard and cream cheese. Blend this until completely pureed. Then add the limejuice and zest.
Fold the herb butter into the trout braking up the flesh a
Little. Season with salt and pepper then place the trout into a terrine container and top with a layer of herb butter. Any batter remaining can be saved and frozen to use at a later date.
To make the soda bread, combine the flours and the baking powder and salt. Then add the buttermilk until dough is formed.
Roll into dinner size rolls and dust with whole meal flour and a few porridge oats. Allow resting for 30 minutes and then bake at 180 degrees for about 20 minutes and then removing and allowing to cool.
To serve remove the potted trout from the fridge at least 1 hour before serving
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