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Herb Flecked Fish Terrine

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Ingredients
  Sole fillets/Flounder fillets 8 Ounce
  Scallops 8 Ounce
  Egg whites 3 , beaten lightly with a fork
  Heavy cream 1⁄2 Cup (8 tbs)
  Chopped seafood 1 Pound (Raw Shrimps, Lobster, Salmon, Or Crab Meat, Choose Two Or More)
  Chopped fresh chives 1 Tablespoon
  Chopped italian parsley 1 Tablespoon
  Chopped tarragon 1 Tablespoon
  Chopped basil 1 Tablespoon
  Freshly grated nutmeg 1⁄8 Teaspoon
  Freshly ground white pepper To Taste
  Vegetable seasoning 1 Teaspoon
  Lemon 1 , cut into 4 wedges (For Garnish)
  Boston lettuce leaves 4 Large (For Garnish)
Directions

Before beginning, everything must be cold, so chill the processor bowl and blade, and an extra bowl, and be sure the mousse ingredients are cold.
Preheat the oven to 225° F.
Lightly butter a 6-inch bat pan, or use a nonstick pan.
Put the sole and scallops in the food processor bowl and puree for 40 seconds with the steel blade.
With the motor running, slowly add the egg whites; this should take 30 seconds.
Then very slowly (over the course of 1 minute) add the cream.
Transfer this mixture to a clean chilled bowl and stir in the diced fish and shellfish, herbs, and seasonings.
Blend well.
Pour into the loaf pan, cover tightly with foil, and place in a slightly larger shallow pan.
Pour enough very hot tap water into the larger pan to come halfway up the sides of the loaf pan.
Bake the terrine for 1 hour.
Let cool completely to room temperature, then chill.

Recipe Summary

Method: 
Baked
Ingredient: 
Fish

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