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Terrine Of Trout With Petits Pois

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  Trout 3 Large, cleaned, heads and tails removed
  White bread slice 3
  Sour cream 3⁄4 Cup (12 tbs) (Creme Fraiche)
  Dry vermouth 2 Tablespoon
  Eggs 2 Large
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Shelled shrimp 3 1⁄2 Ounce (Prawns)
  Canned petit pois 1⁄4 Cup (4 tbs)
  Butter 1 Teaspoon
  Sorrel leaves 12
  Sugar 1 Teaspoon
  Dijon mustard 2 Tablespoon (Strong Variety)
  Oil 4 Tablespoon
  Yogurts 2 (Natural Flavor)
  Chopped chervil 1 Tablespoon
  Chopped dill 1 Tablespoon

Rinse the fish under plenty of cold running water.
Pat dry on kitchen paper and arrange on an oval dish.
Cover and microwave on HIGH for 4 minutes.
Leave to cool.
Remove the crusts from the bread and cut into cubes.
Put the bread into a bowl and pour over the sour cream (creme fraiche).
Heat in the microwave oven for 1 minute on HIGH.
Stir in the vermouth.
Stir again with a fork.
Remove the bones and skin from the trout.
Puree the fish in a food processor, gradually adding the bread and sour cream (creme fraiche), 2 eggs and the nutmeg.
Season generously with salt and pepper.
Puree until the mixture is smooth.
Pour the mousse into a bowl.
Carefully add the shrimp (prawns) and the petits pois.
Butter the base of a 1 quart (1.25 litre/21/4 pint) terrine dish.
Pour in the mixture and smooth the surface.
Cover and micro wave on HIGH for 8 minutes until the mixture shrinks slightly away from the sides of the dish.
Remove the lid from the terrine dish and leave to cool completely at room temperature.
Chill in the refrigerator for at least 4 hours.
Bring a small pan of water to the boil on a conventional cooker and plunge the sorrel leaves into it for 1 minute.
Mix together the sugar and mustard in a bowl and add the oil in a thin trickle, beating constantly with a fork.
Add the yogurt a little at a time.
Add pepper.
Chop the sorrel and add.
Add the chervil.

Recipe Summary

Everyday, Healthy

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