Crawfish Terrines

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Crawfish Terrines
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Health Score:
6,6 / 10
1 hr
ready in 13 h.
Ready in


For the gelatin topping
100 milliliters lobster stock
100 milliliters semi-dry white wine
1 pinch Saffron
2 sheets clear gelatin
50 grams Crabmeat
For the mousse
1 cup Crème fraiche
2 tablespoons lemon juice
1 tablespoon sherry
350 grams Crabmeat
3 tablespoons chopped Dill
1 teaspoon Dijon mustard
1 tablespoon Mayonnaise
1 generous pinch Tomato paste
1 cup Whipped cream
freshly ground pepper
3 sheets gelatin
For the salad
100 grams Arugula
100 grams Crème fraiche
2 tablespoons lemon juice
1 teaspoon Lobster paste
1 teaspoon Dijon mustard
For the garnish
6 small crayfish (cooked)
For preparation
6 Creme Brulee dish
How healthy are the main ingredients?
CrabmeatWhipped creamArugulaCrabmeatMayonnaiseDill

Preparation steps


For the gelatin topping, soak the gelatin in cold water. Bring the lobster stock with white wine and saffron to a boil and dissolve the gelatin in the mixture. Rinse the crawfish meat, pat dry and place it in the bottom of the molds. Top with the gelatin mixture, cover, and place in the freezer for 20 minutes.


In the meantime, for the mousse, soak the gelatin in cold water. Rinse the crawfish meat, pat dry, and mix with the lemon juice, sherry, dijon mustard, mayonnaise, and tomato paste. Puree the mixture and stir in the sour cream, season with salt, pepper and dill. In a saucepan, warm the gelatin to dissolve. Remove from the heat and stir in 3 tablespoons of the crawfish mixture. Add to the rest of the crawfish mixture, stirring well. Place in the freezer, covered for 10 minutes. Whip the cream until stiff and fold into the chilled crawfish mixture. Spread the finished mouse on top of the prepared gelatin topping and leave to set in the refrigerator overnight.


For the salad, rinse and trim the arugula and spin dry. For the dressing, mix the creme fraiche with lemon, lobster paste, and lemon juice, and season with salt and pepper.


To serve, arrange the salad dressing on the bottom of a platter. Lay the arugula decoratively on top of the dressing. Dip the molds briefly in hot water to loosen the mousse. Turn out the mousse onto the platter and garnish with crawfish heads and tails.