Terrine Of Grilled Fish

Preheat a grill. In a medium saute pan, heat 2 tablespoons oil over moderately high heat until nearly smoking. Add the mushrooms to the hot oil and saute until soft, about 3 minutes. Remove the mushroom from the heat, drain, and set aside. Lay the halibut and salmon on a flat surface and, holding the kife parallel to the work surface, slice each fillet horizontally into three thin pieces. Season the slices on both sides with herbes de Provence, salt and pepper. Brush each slice with oil and place on the hot grill. sear for about 2 minutes per side, until the flesh loses its translucency. Remove from the grill and keep warm. Line a 9-by5-by 23/4-inch terrine or loaf pan with a sheet of plastic wrap large enough to overlap the long sides by 4 inches. Fill terrine, beginning with of salmon. Cover salmon with a layer of mushrooms, followed by s slice of halibut and a layer of mushrooms and a layer of tomatoes. Continue to layer terrine, alternating the ingredients. When the terrine is nearly full, fold the plastic wrap over the top and set another pan, the samr size, inside of it. Fill the top pan with water so that the terrine is compressed and refrigerate for 48 hours. Just before serving, remove the top pan and invert the terrrine onto a platter. Serve slices of the terrine accompanied by Orange and Pernod Salad