Petites terrines terre/mer
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp For 4 people Preparation : 25 mn
- 7-10 Tbsp Cuisson : 40 mn
- 400 g of fillet of cod (or other white fish)
- 300 g d'épinards frais
- 2 egg whites
- 3 spring onions
- 30 cl full cream
- 150 g de fromage blanc
- 1 1/2 citron
- 5 brins d'aneth
- 7-10 Tbsp piment en poudre
- 7-10 Tbsp beurre
- 7-10 Tbsp huile
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Preheat the oven to 180 °C (gas mark 6) with a baking dish half-filled with water. Stalk and wash the spinach, drain it. Brown them 3 minutes in an oiled pan. Salt and pepper
- 2
2 Peel and slice 2 onions. Cut the fish into pieces. Mix them for 30 seconds with the egg whites. Add the pan-fried spinach, the lemon juice and 20 cl of cream. Blend for another 30 seconds. Season with salt, pepper and chilli.
- 3
3 Butter 4 mini cake moulds, spread the spinach mixture in them. Place the moulds in the bain-marie of the oven and cook for about 35 minutes.
- 4
4 In a bowl, mix the cottage cheese with the remaining cream. Peel and chop the remaining onion. Chop the bacon and dill. Add them to the cream, salt, pepper and pour the juice of half a lemon. Serve with the terrine
- 5
- This terrine can be eaten warm or cold.
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