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Herb Flecked Fish Terrine Recipe
|Sole fillets/Flounder fillets||8 Ounce|
|Egg whites||3 , beaten lightly with a fork|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped seafood||1 Pound (Raw Shrimps, Lobster, Salmon, Or Crab Meat, Choose Two Or More)|
|Chopped fresh chives||1 Tablespoon|
|Chopped italian parsley||1 Tablespoon|
|Chopped tarragon||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||1 Teaspoon|
|Lemon||1 , cut into 4 wedges (For Garnish)|
|Boston lettuce leaves||4 Large (For Garnish)|
Serving size: Complete recipe
Calories 1538 Calories from Fat 567
% Daily Value*
Total Fat 64 g98.7%
Saturated Fat 34.7 g173.7%
Trans Fat 0 g
Cholesterol 1060.6 mg
Sodium 1650.1 mg68.8%
Total Carbohydrates 47 g15.8%
Dietary Fiber 5.9 g23.7%
Sugars 8.4 g
Protein 202 g404.8%
Vitamin A 164.2% Vitamin C 173.7%
Calcium 116.5% Iron 45.4%
*Based on a 2000 Calorie diet
Preheat the oven to 225° F.
Lightly butter a 6-inch bat pan, or use a nonstick pan.
Put the sole and scallops in the food processor bowl and puree for 40 seconds with the steel blade.
With the motor running, slowly add the egg whites; this should take 30 seconds.
Then very slowly (over the course of 1 minute) add the cream.
Transfer this mixture to a clean chilled bowl and stir in the diced fish and shellfish, herbs, and seasonings.
Pour into the loaf pan, cover tightly with foil, and place in a slightly larger shallow pan.
Pour enough very hot tap water into the larger pan to come halfway up the sides of the loaf pan.
Bake the terrine for 1 hour.
Let cool completely to room temperature, then chill.