Noble fish tureen

Name: Noble fish tureen
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 400 g Plaice fillet; 300 g Salmon fillet; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Lemon juice; 50 g + 100 g whipped cream; 1 collar Dill, grease for the mould; 400 ml Fish stock (glass); 2 sheets white gelatine; 7-10 Tbsp Carrot slices, chervil and peppercorns

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

400 g Plaice fillet
300 g Salmon fillet
7-10 Tbsp salt, white pepper
2 TABLESPOONS Lemon juice
50 g + 100 g whipped cream
1 collar Dill, grease for the mould
400 ml Fish stock (glass)
2 sheets white gelatine
7-10 Tbsp Carrot slices, chervil and peppercorns

Directions

1
Wash the fish, dab dry. Dice plaice and 100 g salmon. Finely puree the salmon cubes with a little salt, 1 tbsp lemon juice and 50 g cream. Finely puree the plaice with a little salt, 1 tbsp. lemon juice and 100 g cream. Season each
2
Dill washing, chopping. Cut the rest of the salmon into slices, salt it. Brush with salmon farce, turn in dill
3
Pour half of the plaice mince into a greased terrine (approx. 1 l capacity). Place the salmon in the middle. Spread the rest of the farce on top. Close with lid or foil
4
Bake on the fat pan with hot water in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Cooling down
5
Reduce the stock to 200 ml. Soak gelatine cold, squeeze out, dissolve in hot stock. Garnish terrine with carrots, chervil and pepper, pour stock on top. Chill for at least 2 hours until it has solidified. Served with: salad and dill sour cream