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Fish and Seafood Loaf

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Fish and Seafood Loaf
391
calories
Calories
0
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Difficulty
1 hr
Preparation
 • Ready in 7 h. 10 min.
Ready in
Nutritions
Fat23.6 g
Saturated Fat Acids13.78 g
Protein31.3 g
Roughage3.93 g
Sugar added0 g
Calorie391
1 terrine contains
Calories391
Protein/g31.3
Fat/g23.6
Saturated fatty acids/g13.78
Carbohydrates/g13.72
Added sugar/g0
Roughage/g3.93
Cholesterol/mg90.71
Vitamin A/mg197.42
Vitamin D/μg0.74
Vitamin E/mg0.18
Vitamin B₁/mg0.43
Vitamin B₂/mg0.66
Niacin/mg15.93
Vitamin B₆/mg0.81
Folate/μg82.21
Pantothenic acid/mg2.4
Biotin/μg3.88
Vitamin B₁₂/μg2.52
Vitamin C/mg5.75
Potassium/mg842.14
Calcium/mg76.27
Magnesium/mg58.17
Iron/mg2.57
Iodine/μg3.88
Zinc/mg1.77

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 terrine 1.5 litres
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
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Preparation steps

Step 1/8
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.
Step 2/8
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.
Step 3/8
Soften the gelatine in cold water.
Step 4/8
Blanche the peas in boiling salt water for 3-5 minutes. Drain and purée well.
Step 5/8
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.
Step 6/8
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.
Step 7/8
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.
Step 8/8
Remove from the dish, take off the cling film and serve sliced.

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