Fish and Herb Loaf

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Fish and Herb Loaf
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Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 7 h.
Ready in
Calories:
1612
calories
Calories

Nutritional values

1 terrine contains
(Percentage of daily recommendation)
Calorie1,612 cal.(77 %)
Protein201 g(205 %)
Fat81 g(70 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A1.1 mg(138 %)
Vitamin D11.6 μg(58 %)
Vitamin E3.2 mg(27 %)
Vitamin K1.1 μg(2 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.3 mg(118 %)
Niacin76.6 mg(638 %)
Vitamin B₆9.9 mg(707 %)
Folate296 μg(99 %)
Pantothenic acid10.6 mg(177 %)
Biotin39.7 μg(88 %)
Vitamin B₁₂30.1 μg(1,003 %)
Vitamin C109 mg(115 %)
Potassium4,395 mg(110 %)
Calcium449 mg(45 %)
Magnesium349 mg(116 %)
Iron11.7 mg(78 %)
Iodine54 μg(27 %)
Zinc9.5 mg(119 %)
Saturated fatty acids42 g
Uric acid2,669 mg
Cholesterol747 mg
Complete sugar14 g

Ingredients

for
1
Ingredients
35 ozs Salmon fillet (or trout)
2 egg whites
1 cup cream
2 Tbsps Horseradish
2 Tbsps Noilly Prat
½ unwaxed lemon (juiced, zest grated)
2 handfuls Dill (finely chopped)
soft butter (for the dish)
How healthy are the main ingredients?
DillHorseradishlemon

Preparation steps

1.
Cut one of the fish fillets to fit the dish. Dice the rest and place in the freezer for around 15 minutes.
2.
Mix the semi-frozen fish with the egg whites and a little cream. Season with salt and ground black pepper and purée finley. Add enough cream to create a spreadable mixture. Stir in the horseradish, Noilly Prat, lemon zest and dill. Season with lemon juice, salt and ground black pepper.
3.
Heat the oven to to 170°C (150°C in a fan oven), 325°F, gas 3 and grease the terrine dish.
4.
Place half the puréed fish in the dish and spread evenly. Place the whole fillet on top and cover with the remaining purée. Place the lid on top and place the terrine in a deep baking tray. Fill the tray with approx. 3 cm hot water and poach in the oven for around 75 minutes.
5.
Remove from the oven, leave to cool and then chill in the fridge for at least 4 hours. Carefully remove from the dish and serve in slices. Garnish with dill, pepper and sea salt.

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