Brandied Crab Terrine Recipe
Ingredients
| Fish fillets | 8 Ounce, frozen | |
| 1 6-ounce package frozen crabmeat, thawed and drained | ||
| 1 8-ounce package cream cheese, softened | ||
| Green onion | 1/4 Cup (16 tbs), finley chopped | |
| Brandy | 3 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Lettuce leaves | ||
| Assorted crackers | ||
Directions
Thaw fish, if frozen.
Place fish in a medium skillet.
Add enough water to almost cover fish.
Bring to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes or till fish flakes easily with a fork.
Drain well.
In a small mixing bowl combine cooked fish and crabmeat.
With a fork, finely flake fish mixture.
In a small mixer bowl beat cream cheese till fluffy.
Add onion, brandy, parsley, salt, tarragon, and pepper.
Beat with an electric mixer on medium speed till well combined.
Fold in fish mixture.
Spoon into a lightly oiled 7 1/2 x 3 1/2 x 2-inch loaf pan.
Seal, label, and freeze.
To serve, thaw the frozen fish mixture, covered, in the refrigerator for 24 hours.
Unmold onto a lettuce-lined platter.
Serve with assorted crackers.
Place fish in a medium skillet.
Add enough water to almost cover fish.
Bring to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes or till fish flakes easily with a fork.
Drain well.
In a small mixing bowl combine cooked fish and crabmeat.
With a fork, finely flake fish mixture.
In a small mixer bowl beat cream cheese till fluffy.
Add onion, brandy, parsley, salt, tarragon, and pepper.
Beat with an electric mixer on medium speed till well combined.
Fold in fish mixture.
Spoon into a lightly oiled 7 1/2 x 3 1/2 x 2-inch loaf pan.
Seal, label, and freeze.
To serve, thaw the frozen fish mixture, covered, in the refrigerator for 24 hours.
Unmold onto a lettuce-lined platter.
Serve with assorted crackers.
Chef
