Seafood Terrine With Herb Mayonnaise Recipe
Ingredients
| Scallops | 250 Gram | |
| Prawns | 500 Gram | |
| Egg whites | 2 | |
| Egg | 1 | |
| Salt, pepper | ||
| Lemon juice | 1 Tablespoon | |
| 300ml carton cream | ||
| HERB MAYONNAISE | ||
| Egg yolk | 1 | |
| Oil | 2/3 Cup (16 tbs) | |
| White vinegar | 1 1/2 Tablespoon | |
| Shallots | 2 | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Shell and devein prawns.
Place prawns and scallops in food processor fitted with metal blade, process until well combined.
Add unbeaten egg whites, process 10 seconds.
Add egg, salt, pepper and lemon juice, process until combined.
With motor running, slowly pour cream through feed tube until well mixed.
Spoon mixture into greased 20cm x 10cm (8in x 4in) ovenproof dish.
Cover with aluminium foil, place in baking dish with hot water to come half-way up sides.
Bake in moderate oven 1 hour.
Remove from baking dish, cool slightly before turning out.
Cut terrine in slices, serve warm with Herb Mayonnaise.
Herb Mayonnaise Place egg yolk in bowl, beat vigorously with beater or at low speed on electric mixer; add oil, drop by drop, until little more than 1/4 cup of oil has been added.
Then very slowly pour in remainder of oil in a thin stream, beating continually.
When all oil has been added, add vinegar, chopped shallots, parsley, salt and pepper; mix well.
Place prawns and scallops in food processor fitted with metal blade, process until well combined.
Add unbeaten egg whites, process 10 seconds.
Add egg, salt, pepper and lemon juice, process until combined.
With motor running, slowly pour cream through feed tube until well mixed.
Spoon mixture into greased 20cm x 10cm (8in x 4in) ovenproof dish.
Cover with aluminium foil, place in baking dish with hot water to come half-way up sides.
Bake in moderate oven 1 hour.
Remove from baking dish, cool slightly before turning out.
Cut terrine in slices, serve warm with Herb Mayonnaise.
Herb Mayonnaise Place egg yolk in bowl, beat vigorously with beater or at low speed on electric mixer; add oil, drop by drop, until little more than 1/4 cup of oil has been added.
Then very slowly pour in remainder of oil in a thin stream, beating continually.
When all oil has been added, add vinegar, chopped shallots, parsley, salt and pepper; mix well.
Chef
