Fine fish terrine
easy
120 mins
120 mins
Ingredients
- 1 thick slice of salmon (approx. 150 g)
- 350 g Plaice fillet
- 2 (200 g each) Cup of whipped cream
- 2 Protein (size M)
- 7-10 Tbsp Salt
- 2 large chard leaves
- 7-10 Tbsp Cayenne pepper
- 1-2 TABLESPOONS dry wormwood
- 1/2 Pot of chervil
- 2 stem(s) Parsley
- 7-10 Tbsp white pepper
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Lemon slice and chervil
- 7-10 Tbsp Grease
- 7-10 Tbsp Transparent and aluminium foil
Directions
- 1
Halve the salmon slice lengthwise. Press one half slightly flat between cling film. Cut the other half into small pieces, fold in 1/2 egg white, salt a little and cover and deep-freeze for about 30 minutes.
- 2
Cut the plaice fillet into small pieces, fold in 1 egg white, season with salt and also deep-freeze for approx. 30 minutes. Meanwhile blanch chard leaves in boiling salted water and drain. Grease a terrine mould (approx. 1 litre capacity).
- 3
Puree the salmon pieces and 50 ml very cold cream with a chopping stick. Season to taste with salt, cayenne pepper and vermouth. Refrigerate again. Gradually puree the plaice cubes with 250 g very cold whipped cream and season to taste.
- 4
Lay the chard leaves next to each other, slightly overlapping, and season. Spread with half of the salmon farce. Place the salmon slice on top, spread with the remaining salmon farce and roll up. Spread half of the plaice farce into the tin.
- 5
Press a gutter in the middle lengthwise and put the chard roll in it. Cover with remaining farce. Tap the whole form lightly on a thick cloth so that the mixture settles. Cover with greased aluminium foil and close.
- 6
Put the lid on and cook the terrine in a hot water bath in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. In the meantime, wash the chervil and parsley for the herb cream, dab dry and puree in the remaining cream.
- 7
Season to taste with salt, pepper and a little lemon juice. Let the terrine cool down a little, cut it warm and serve with herb cream.
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