Fish Terrine Recipe
Ingredients
| Raw shrimp | 1/2 pound, deveined | |
| Sole fish | 1/2 pound, cut into pieces | |
| Egg | 1 | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| 1/2 pound salmon fillet, skinned and boned About 1 1/2 cups Hollandaise Sauce | ||
| Butter lettuce leaves | 4 | |
Directions
Insert metal blade.
Place shrimp and white fish in work bowl; process continuously until coarsely ground.
With motor running, pour egg and cream through feed tube and continue processing until smooth.
Spread half the fish puree in a greased 1 1/2-quart terrine or straight-sided loaf pan.
Cut salmon fillet lengthwise into 1 -inch-wide strips; arrange evenly down center of terrine.
Top with remaining fish puree.
Cover pan with foil and place in a larger pan; pour in boiling water to about half the depth of terrine.
Bake in a 350° oven until center feels firm when lightly touched (40 to 50 minutes).
Lift terrine from water bath, uncover, and let cool.
When cool, cover and refrigerate for at least 6 hours or until next day.
Just before serving, prepare sauce.
Arrange lettuce leaves on individual plates.
Cut terrine into thick slices, lift out, and place on lettuce.
Spoon 2 to 3 tablespoons sauce beside each portion.
Place shrimp and white fish in work bowl; process continuously until coarsely ground.
With motor running, pour egg and cream through feed tube and continue processing until smooth.
Spread half the fish puree in a greased 1 1/2-quart terrine or straight-sided loaf pan.
Cut salmon fillet lengthwise into 1 -inch-wide strips; arrange evenly down center of terrine.
Top with remaining fish puree.
Cover pan with foil and place in a larger pan; pour in boiling water to about half the depth of terrine.
Bake in a 350° oven until center feels firm when lightly touched (40 to 50 minutes).
Lift terrine from water bath, uncover, and let cool.
When cool, cover and refrigerate for at least 6 hours or until next day.
Just before serving, prepare sauce.
Arrange lettuce leaves on individual plates.
Cut terrine into thick slices, lift out, and place on lettuce.
Spoon 2 to 3 tablespoons sauce beside each portion.
Chef
