Fish and seafood loaf

 

Fish and seafood loaf
391 kcal

(0)

Difficulty:advanced
Preparation:60 min
Ready in:430 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
391
20%
Protein
31 g
62%
Fat
24 g
30%
Added Sugar
0 g
0%
Carbohydrates
14 g
5%
Roughage
4 g
-
Saturates
14 g
-

Recipe Development: EAT SMARTER

Ingredients

For terrine

4 tablespoonsrapeseed oil
1 ⅓ cupsOyster mushrooms chopped
2 ⅔ cupsSalmon fillet diced
4Scallop ready-to-cook, cut into eighths
8 sheetswhite gelatin
4 cupspeas
⅞ cupscream
⅞ cupsCrème fraiche
1 teaspoonlemon zest
1 teaspoonlemon juice

Directions

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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