print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Fish Terrine

0
Average: 0 (0 votes)
(0 votes)
Fish Terrine
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
0
Print

Ingredients

for
8
Ingredients
1
1 teaspoon
300 grams
Sole (or sturgeon)
1
200 grams
100 milliliters
2 tablespoons
white Pepper
1 generous pinch
finely grated Lemon peel
1
Chopped green onion (for garnish)
100 grams
8
4
cherry tomatoes (or cherry tomatoes)
4
Lettuce (such as Lollo Bionda)
1 tablespoon
1 tablespoon
½ teaspoon
½ teaspoon
1 generous pinch
2 tablespoons
2 teaspoons

Preparation steps

1.

Line a loaf pan with plastic wrap. Peel shallot, chop and sauté in butter. Let cool. Cut fish into pieces, season with salt and freeze for about 30 minutes. Pass fish and shallot through the coarse blade of a meat grinder, then puree in a blender or food processor with egg white, cream and crème fraîche. Pass through a sieve into the loaf pan and spread evenly. Sprinkle lemon juice and zest over terrine and season with salt and pepper. Cover with foil and cook in a hot water bath (80°C or 176°F) and cook for about 40 minutes. Remove from water bath and let cool.

2.

Rinse and spin dry lettuces. Rinse and halve the tomatoes. Rinse and finely chop radishes. In a bowl, whisk together vinegar, lemon juice, sugar, salt, pepper to taste, mustard and oil for a vinaigrette. Arrange the lettuces on plates and drizzle with the vinaigrette. Unmold terrine onto a cutting board.

3.

Cut the terrine into slices and arrange on the salads. Top with tomatoes, radishes and chopped chives. Serve topped with caviar.

Tags