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Seafood Terrine

chef.garret's picture
Ingredients
  Scallops 1 Pound, frozen (Fresh Or Frozen)
  Raw shrimps 1 Pound (Fresh Or Frozen)
  Egg whites 2 (Cold)
  Salt 1 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Frozen chopped spinach package 10 Ounce (1 Package)
  Fresh dill 1⁄4 Cup (4 tbs), chopped
Directions

Dry seafood with paper towels.
Place in blender or processor and blend until smooth.
Add egg whites and seasonings.
With machine running, slowly add cream, just until mixed.
Remove all but 1/2 cup from container.
Drain and squeeze thawed spinach until dry.
Add spinach and dill to mixture in container.
Puree.
Spoon 1/2 plain seafood mixture into 8 x 4 inch buttered loaf pan.
Add spinach puree then spread remaining seafood mixture on top (3 layers in all).
Cover with buttered wax paper.
Place in a pan of boiling water and bake for 30-35 minutes until firm.
Cool, remove from pan and chill.
Slice to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
4

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