Fish and Seafood Loaf

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Fish and Seafood Loaf
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Health Score:
Health Score
8,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h. 10 min.
Ready in
Calories:
391
calories
Calories

Nutritional values

1 terrine contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein31.3 g(32 %)
Fat23.6 g(20 %)
Carbohydrates13.72 g(9 %)
Sugar added0 g(0 %)
Roughage3.93 g(13 %)
Vitamin A197.42 mg(24,678 %)
Vitamin D0.74 μg(4 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.66 mg(60 %)
Niacin15.93 mg(133 %)
Vitamin B₆0.81 mg(58 %)
Folate82.21 μg(27 %)
Pantothenic acid2.4 mg(40 %)
Biotin3.88 μg(9 %)
Vitamin B₁₂2.52 μg(84 %)
Vitamin C5.75 mg(6 %)
Potassium842.14 mg(21 %)
Calcium76.27 mg(8 %)
Magnesium58.17 mg(19 %)
Iron2.57 mg(17 %)
Iodine3.88 μg(2 %)
Zinc1.77 mg(22 %)
Saturated fatty acids13.78 g
Cholesterol90.71 mg
Author of this recipe:

Ingredients

for
1
Ingredients
4 tablespoons
1.333 cups
2 ⅔ cups
4
Scallop (ready-to-cook, cut into eighths)
8 sheets
white gelatin
4 cups
cup
cup
1 teaspoon
1 teaspoon

Preparation 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.