Fish terrine a delicious recipe from the French cuisine with fish species such as cod, redfish or tongue.

Fish terrine a delicious french recipe whereby fish as cod, redfish or tongue is used.
This terrine is delicious with a white wine from France.
This terrine can be served hot or cold.
This is a delicious french recipe whereby the French kitchen use.
Your family and friends will give you compliments for this delicious french recipe.
The cooking time is about 1 ½ hours plus 2-3 hours for cooling and is approximately 8 people prepared.

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Fish terrine

For the mousse:

500 g fillet of cod and redfish eg 250 grams and 250 grams tongue.
3 proteins
1/4 liter cream
a little salt
a little freshly ground white pepper

For the terrine:

1 tablespoon butter
10 slices of fresh salmon (about 400 grams)
a little salt
a little freshly ground white pepper

For the vinaigrette:

2 hard boiled eggs
a little salt
a little freshly ground white pepper
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
10 tablespoons cold pressed olive oil
100 grams of fresh herbs such as chervil, chives, parsley, tarragon.
2 teaspoons capers

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Fish terrine

Grind the meat for the mousse finely in a food processor.
Add the egg whites and stir everything together into a smooth puree.
Put the pureed meat in a glass bowl and cover.
Put the bowl in a larger bowl or container that is filled with crushed ice.
Put the whole 1-2 hours in the refrigerator.
Take the fish puree from the refrigerator and fill with crushed ice.
Stir the cream into bits with a wooden spoon through the mash.
Season to taste with salt and pepper and put back cool.
Preheat the oven to 180C.
Grease the inside of an ovenproof terrine with butter.
Sprinkle the salmon slices with salt and pepper and place them in the tureen overlapping and at the edge up so that they just hang over the edge.
Scoop the fish mousse into the tureen and smooth the top.
Fold the ends of the slices back on the salmon mousse.
Cover with buttered greaseproof paper.
Put the terrine in a bowl and pour boiling water to 1 inch in height.
let the terrine 35 to 40 minutes in a bain-marie in the oven until it is firm.
Remove the terrine from the oven and the water bath and allow it to rest for 10 minutes approx.
Meanwhile, peel the hard boiled eggs.
Take out the yolks and mash them finely.
Season to taste with salt and pepper.
Stir in the mustard, vinegar and oil.
Wash the herbs, pat dry and chop finely.
Mix them with the capers vinaigrette.
Remove the greaseproof paper and pour the terrine on a serving dish.
Serve the terrine cold with the vinaigrette.

Enjoy your meal and enjoy this delicious tasty recipe.

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