Baked Fish Terrine

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Baked Fish Terrine
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Health Score:
6,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
1
For the dough
500 grams Pastry flour
300 grams butter
100 milliliters water
1 egg
salt
For the perch
600 grams Perch fillet
450 grams Whipped cream
3 egg whites
1 lemon
1 Tbsp sherry
Tabasco sauce
salt
For the salmon
600 grams Salmon
450 grams Whipped cream
3 egg whites
1 lemon
1 Tbsp sherry
Tabasco sauce
salt
For praparation
200 grams Salmon
How healthy are the main ingredients?
SalmonWhipped creamSalmoneggsaltlemon

Preparation steps

1.

For the dough, sift the flour onto a work surface and make a well in the center. Cut the butter into small pieces, sprinkle on top of the flour and add the egg and some salt.  Add water and mix together, then knead to form a smooth dough. Wrap in foil and refrigerate at least 1 hour.

2.

For the perch, remove the skin and cut the fillets into pieces. Place the fish fillets in a bowl with the egg whites and a pinch of salt, and place in the freezer until chilled. Puree the fish fillets in a blender for 20 seconds. Add half of the cream and again mix briefly. Add the rest of the cream and stir everything together. Pour the mixture through a fine sieve. Season with sherry, lemon juice, Tabasco and salt.

3.

Prepare the salmon mixture in the same way.

4.

Cut the additional salmon fillet into slices.

5.

Roll out 2/3 of the dough 1/2 cm (approximately 1/4 inch) thick. Line a greased springform pan (26 cm diameter) (approximately 10 inches) with the dough. Fill 1/2 of the mold with the perch mixture. Place the salmon slices on top and fill with the salmon mixture to the brim. Cover the pie with the remaining dough. (Decoration suggestion: roll the dough into small balls, flatten it between two fingers and form into small scales, arrange like shingles or fish scales on the pie).

6.

Preheat the oven to 160°C (approximately 325°F)and bake the pie for 75 minutes. Remove from the oven and serve garnished as desired.