Fish and Herb Loaf
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,612 cal. | (77 %) | ||
| Protein | 201 g | (205 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 11.6 μg | (58 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 76.6 mg | (638 %) | ||
| Vitamin B₆ | 9.9 mg | (707 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 10.6 mg | (177 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 30.1 μg | (1,003 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 4,395 mg | (110 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 349 mg | (116 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 42 g | |||
| Uric acid | 2,669 mg | |||
| Cholesterol | 747 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
