Fish and Seafood Loaf
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h. 10 min.
Ready in
Calories:
2549
calories
Calories
Nutritional values
1 terrine contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,549 cal. | (121 %) | ||
| Protein | 203 g | (207 %) | ||
| Fat | 156 g | (134 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37.9 g | (126 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 18.2 μg | (91 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 179.6 μg | (299 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 105.3 mg | (878 %) | ||
| Vitamin B₆ | 7.4 mg | (529 %) | ||
| Folate | 998 μg | (333 %) | ||
| Pantothenic acid | 10.4 mg | (173 %) | ||
| Biotin | 95.5 μg | (212 %) | ||
| Vitamin B₁₂ | 24 μg | (800 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 5,183 mg | (130 %) | ||
| Calcium | 665 mg | (67 %) | ||
| Magnesium | 484 mg | (161 %) | ||
| Iron | 31 mg | (207 %) | ||
| Iodine | 312 μg | (156 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 71.8 g | |||
| Uric acid | 2,878 mg | |||
| Cholesterol | 976 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 Tbsps rapeseed oil
- 1.333 cups Oyster mushrooms (chopped)
- 2 ⅔ cups Salmon fillet (diced)
- 4 Scallop (ready-to-cook, cut into eighths)
- 8 sheets white gelatin
- 4 cups peas
- ⅞ cup cream
- ⅞ cup Crème fraiche
- 1 tsp lemon zest
- 1 tsp lemon juice
How healthy are the main ingredients?
Oyster mushroomPreparation steps
1.
Heat 1-2 tbsp oil in a pan and fry the mushrooms for 2-3 minutes. Allow the liquid to evaporate. Remove from the pan and set aside.
2.
Add the remaining oil to the pan and fry the salmon for 2-3 minutes. Stir in the scallops, fry for a few minutes and then remove from the heat. Stir in the mushrooms, season with salt and ground black pepper and leave to cool.
3.
Soften the gelatine in cold water.
4.
Blanche the peas in boiling salt water for 3-5 minutes. Drain and purée well.
5.
Mix together the cream and the créme fraîche. Fold into the mushy peas and season well with salt and ground black pepper. Add lemon zest and juice to taste.
6.
Wring out the gelatine and dissolve in a small pot on a low heat. Stir in 2-3 tbsp of the pea cream and then fold the gelatine into the cream. Stir in the mushroom and fish mixture.
7.
Line a terrine dish with cling film. Pour in the pea mixture, spread evenly and cover with the cling film. Chill in the fridge for at least 6 hours, better overnight.
8.
Remove from the dish, take off the cling film and serve sliced.
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