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Kaapsche Snoek Terrine

Ingredients:   125 ml butter  125 ml cake flour  750 ml milk  100 g Cheddar cheese, grated  750 g smoked snoek, bones removed and flaked  60 ml chopped fresh parsley  60 ml dry white wine  1 onion, finely chopped  3 cloves garlic, crushed  oil  125 ml cream  salt and black pepper  5 ml paprika  2 ml origanum  30 ml finely chopped fresh parsley (to garnish)  250 g fresh button mushrooms, sliced  Method:   Preheat the oven to 180 ºC (350 ºF). Melt the butter in a pan. Slowly add the cake flour and stir to form a smooth paste. Slowly add the milk, stirring continuously until smooth. Heat, still stirring continuously, until the sauce comes to the boil and thickens. Add the Cheddar cheese, snoek, parsley and white wine and simmer slowly for another 5 minutes. Stir every now and then. Sauté the onion and garlic in a little heated oil until soft. Add to the fish mixture with the cream. Season to taste with salt and black pepper. Pour into an ovenproof dish. Sprinkle with paprika, origanum and parsley. Sauté the mushrooms in oil until pale brown then sprinkle on top. Bake for about 30 minutes until golden brown. Serve hot with rice as a light meal, or cold with bread as a starter. Serves 15-20 as a starter.  Recipe From : YOU July 09, 1992