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Seafood Timbale

chef.alexande's picture
Ingredients
  Haddock fillet 3⁄4 Pound, skinned
  Salt 1 1⁄2 Teaspoon (Leveled)
  Pepper 1 Pinch
  Butter 1 1⁄2 Ounce
  Flour 1 1⁄2 Ounce
  Cider 5 Tablespoon
  Eggs 2 , separated
  Single cream 5 Tablespoon
  Butter 3⁄4 Ounce
  Flour 3⁄4 Ounce
  Stock 3⁄4 Pint
  Single cream 3 Tablespoon
  Lemon juice 2 Drop
  Peeled shrimps/Prawns 4 Ounce (Fresh Or Frozen)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Grease a 1 1/2-pt ring shaped mould.
2) Mince the raw fish and season with salt and pepper.

MAKING
3) In a pan, melt the butter then remove from the heat.
4) Mix the flour in the butter and add cider.
5) Return the pan to the heat and cook gently while stirring.
6) Add the minced fish, egg yolks and cream.
7) Beat the egg whites vigoroulsy until fluffy then fold into minced fish and cream mixture.
8) In the ring mould, transfer the fish mixture.
9) Meanwhile, in a pan, melt the butter and make the sauce by mixing the flour.
10) Cook for 1-2 minutes and remove from the heat.
11) Add the stock and again cook for 2-3 minutes, stirring and beating frequently.
12) Remove from the flame and mix cream, lemon juice with salt and pepper.
13) Also add prawns to the sauce.

FINALIZING
14) In a baking tin, place the ring mould with fish mixture and fill the tin with water to cover the half of the mould. 15) In the oven, cook the timbale at the temperature of 350 degree for upto 45 minutes.
16) Cool the timbale rapidly.

SERVING
17) Serve the timbale with sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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