Fish and Herb Loaf

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Fish and Herb Loaf
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Health Score:
8,0 / 10
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 7 h.
Ready in
Calories:
230
calories
Calories

Nutritional values

1 terrine contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein22.43 g(23 %)
Fat14 g(12 %)
Carbohydrates2.11 g(1 %)
Sugar added0 g(0 %)
Roughage0.53 g(2 %)
Vitamin A97.09 mg(12,136 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.47 mg(43 %)
Niacin12.66 mg(106 %)
Vitamin B₆0.81 mg(58 %)
Folate25.46 μg(8 %)
Pantothenic acid1.71 mg(29 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂2.58 μg(86 %)
Vitamin C1.69 mg(2 %)
Potassium572.97 mg(14 %)
Calcium33.45 mg(3 %)
Magnesium35.84 mg(12 %)
Iron0.96 mg(6 %)
Iodine6.06 μg(3 %)
Zinc0.82 mg(10 %)
Saturated fatty acids5.66 g
Cholesterol81.31 mg
Author of this recipe:
How healthy are the main ingredients?
HorseradishlemonDill

Ingredients

for
1
Ingredients
35 ounces
Salmon fillet (or trout)
2
1 cup
2 tablespoons
2 tablespoons
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.