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Fish Terrine Recipe
|Butter||1⁄3 Cup (5.33 tbs)|
|Firm white fish||3 Pound (Can Use Pike, Haddock And Cod)|
|Flour||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Button mushrooms||3 1⁄2 Cup (56 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Tablespoon|
|Heavy cream||1 Pint|
Serving size: Complete recipe
Calories 4756 Calories from Fat 2724
% Daily Value*
Total Fat 308 g474.3%
Saturated Fat 164.8 g824.2%
Trans Fat 0 g
Cholesterol 2177.9 mg
Sodium 1812 mg75.5%
Total Carbohydrates 142 g47.3%
Dietary Fiber 7 g28.1%
Sugars 17.8 g
Protein 331 g662%
Vitamin A 253.1% Vitamin C 39.9%
Calcium 84.7% Iron 123.9%
*Based on a 2000 Calorie diet
2 Fillet and skin the fish. Put in a basin, cover, and put in the refrigerator.
3 Work 3 tablespoons of the butter in a bowl to soften. Separate the eggs, and beat in the egg yolks and flour to make a stiff paste (panada); add salt and pepper.
4 Bring the milk to a boil in a saucepan, pour onto the panada, little by little, whisking all the time, then turn the mixture into a heavy pan. Cook over low heat, stirring with a wooden spoon all the time, until the mixture comes away cleanly from the sides of the pan. Lightly grease a plate, put the panada on it, cool, then chill in the refrigerator.
5 Peel and wipe the mushrooms. Slice them and saute in 1 1/2 tablespoons butter. Peel and finely chop the shallots; and add them to the saute pan. Cook very gently for about 3 minutes; season with salt and pepper, then turn the mixture into a bowl.
6 Put the saute' pan back on moderate heat; put in the fish and cook till golden-brown, then turn the fish into the bowl. Place the saute pan on high heat, add the wine and boil for 2 minutes, stirring and scraping across the bottom of the pan to in- corporate all the drippings. Reduce to half the quantity, then return the contents of the bowl to the saute pan. Sprinkle with chopped parsley, add salt and pepper blend' together well and spoon-back in the bowl.
7 Season the fish fillets with, salt and pepper. Put them in afcl fnder with 2 egg whites and the panada; blend until smooth.
8 Whip the cream until stiff, then stir into the fish mixture, and Blend again. Turn the mixture into a casserole or bowl. Stir in the mush- rooms, shallots and fish.
9 Preheat the oven to 325 Â°F. Lightly butter the terrine with l 1/2 tablespoons butter; spoon in the mixture and press down well Cover and seal the terrine, then cook in a pan of water in the oven for about 1 1/2 hours. 10 Cool, then chill until ready to serve.