Broccoli And Shrimp Terrine Recipe
Broccoli And Shrimp Terrine tastes smooth. Broccoli And Shrimp Terrine tastes better with lemon juice. Broccoli And Shrimp Terrine can be prepared smoothly.
Ingredients
1 1/2 lb fresh or thawed frozen jumbo shrimp
3/4 cup crustacean stock
1/2 lb trimmed broccoli
1 3/4 lb fillets of Dover sole, lemon sole or flounder
3 eggs
2 1/2 cups light cream or half and half
Pinch cayenne pepper or chili powder
Lemon juice
Salt and pepper
Directions
Peel the shrimp, remove the black intestinal tract running down their backs, and simmer them for 2 minutes in a covered saucepan with just enough of the crustacean stock to cover them.
Drain.
Trim the broccoli spears and cook in plenty of boiling, salted water until tender but still crisp; drain in a colander and immediately refresh under running cold water.
Drain again and leave to cool.
Preheat the oven to 300F.
Cut the sole fillets into fairly small pieces and puree in the food processor; remove and leave to one side.
Place 2 yolks and 3 whites in the food processor and process on maximum speed for 1 or 2 minutes until they become very frothy; add the cream a little at a time, processing after each addition.
Add salt, pepper, and the cayenne pepper or chili powder.
Process again.
Pour half the contents of the food processor into a bowl.
Replace the rest, add half the pureed sole, and process briefly.
Add salt, pepper, and a little lemon juice.
Process once more.
Empty the contents of the food processor into a bowl, and repeat the operation with the reserved egg mixture and the remaining fish puree.
With all the mixture in one large bowl, taste and add more seasoning if necessary; cover with plastic wrap or foil and chill for 15 minutes.
You will need a 2 1/2 quart oval or rectangular terrine dish, (or 2 terrines of half this capacity).
Spoon the chilled mixture into a pastry bag fitted with a large gage tip.
Pipe the mixture neatly so that it lines the terrine (base and sides).
Press the shrimp into the lined sides, tails uppermost, in a well spaced line.
Pipe in more fish and egg mixture, then place the broccoli spears upside down in the terrine; pipe the remaining mixture all around the broccoli and fill the terrine completely, tapping the base gently on the work surface as you do so, to prevent air pockets; smooth the surface with a spatula.
Place the terrine in a roasting pan, pour sufficient boiling water into the pan to come about halfway up the sides of the terrine, place in the oven, and cook for 40 minutes.
Unmold and serve hot.
A veloute sauce, made with the crustacean stock or a homemade tomato sauce will go well with this terrine.
Drain.
Trim the broccoli spears and cook in plenty of boiling, salted water until tender but still crisp; drain in a colander and immediately refresh under running cold water.
Drain again and leave to cool.
Preheat the oven to 300F.
Cut the sole fillets into fairly small pieces and puree in the food processor; remove and leave to one side.
Place 2 yolks and 3 whites in the food processor and process on maximum speed for 1 or 2 minutes until they become very frothy; add the cream a little at a time, processing after each addition.
Add salt, pepper, and the cayenne pepper or chili powder.
Process again.
Pour half the contents of the food processor into a bowl.
Replace the rest, add half the pureed sole, and process briefly.
Add salt, pepper, and a little lemon juice.
Process once more.
Empty the contents of the food processor into a bowl, and repeat the operation with the reserved egg mixture and the remaining fish puree.
With all the mixture in one large bowl, taste and add more seasoning if necessary; cover with plastic wrap or foil and chill for 15 minutes.
You will need a 2 1/2 quart oval or rectangular terrine dish, (or 2 terrines of half this capacity).
Spoon the chilled mixture into a pastry bag fitted with a large gage tip.
Pipe the mixture neatly so that it lines the terrine (base and sides).
Press the shrimp into the lined sides, tails uppermost, in a well spaced line.
Pipe in more fish and egg mixture, then place the broccoli spears upside down in the terrine; pipe the remaining mixture all around the broccoli and fill the terrine completely, tapping the base gently on the work surface as you do so, to prevent air pockets; smooth the surface with a spatula.
Place the terrine in a roasting pan, pour sufficient boiling water into the pan to come about halfway up the sides of the terrine, place in the oven, and cook for 40 minutes.
Unmold and serve hot.
A veloute sauce, made with the crustacean stock or a homemade tomato sauce will go well with this terrine.
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