Today's comic:

Dish: WhiteFish Terrine (American-style cod terrine)

Ingredients needed:

500gcod,6g lemon juice12gFresh purple basil2gFresh thyme,5gFresh dill leaves,5g salt0.5gWhite pepper powder7.5gGelatin sheets,100gfish,15g high-fat cream,10g sugar5gonion

Instructions:

1. Line the inside of a 4"×4"×8" rectangular baking pan with plastic wrap, ensuring the plastic wrap extends beyond the edge of the container and leaves some residue. Set aside.

2. In a small saucepan, bring the fish to a simmer, then turn off the heat and stir in the cheese. Place the gelatin in a bowl, add cold water to soften for about 5 minutes, or until the gelatin softens. Remove from the water and squeeze out excess water. Add to the saucepan, then add lemon juice and stir.

3. Chop the fish into pieces. Cut the basil and dill into large pieces and place them in a mixing bowl. Add salt and pepper, the fish pieces, and the gelatin sauce, making sure the liquid just moistens the mixture. Place the prepared fish pieces into a ceramic mold. There may be some sauce left over. If you like, you can spoon this sauce into the mold.

4. Line the mold with plastic wrap, pressing it down to remove excess air. Cut a lid slightly smaller than the mold opening from cardboard or a plastic lid. Cover with aluminum foil, then cover with plastic wrap to ensure a tight seal. Place the prepared lid on the mold, weigh it down with two 8-ounce soup cans or something of equal weight, and refrigerate overnight.

5. Before serving, gently remove the food from the mold, keeping the plastic wrap intact, and slice it into the thin slices you want.