Seafood Timbale Recipe
Ingredients
| Haddock fillet | 3/4 Pound, skinned | |
| Salt | 1 1/2 Teaspoon (Leveled) | |
| Pepper | 1 Pinch | |
| Butter | 1 1/2 Ounce | |
| Flour | 1 1/2 Ounce | |
| Cider | 5 Tablespoon | |
| Eggs | 2 , separated | |
| Single cream | 5 Tablespoon | |
| Butter | 3/4 Ounce (For sauce) | |
| Flour | 3/4 Ounce (For sauce) | |
| 3/4 pt. light stock | ||
| Single cream | 3 Tablespoon (To complete sauce from freezer) | |
| A few drops lemon juice | ||
| Shrimps | 4 Ounce, frozen (To complete sauce from freezer) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Grease a 1 1/2-pt ring shaped mould.
2) Mince the raw fish and season with salt and pepper.
MAKING
3) In a pan, melt the butter then remove from the heat.
4) Mix the flour in the butter and add cider.
5) Return the pan to the heat and cook gently while stirring.
6) Add the minced fish, egg yolks and cream.
7) Beat the egg whites vigoroulsy until fluffy then fold into minced fish and cream mixture.
8) In the ring mould, transfer the fish mixture.
9) Meanwhile, in a pan, melt the butter and make the sauce by mixing the flour.
10) Cook for 1-2 minutes and remove from the heat.
11) Add the stock and again cook for 2-3 minutes, stirring and beating frequently.
12) Remove from the flame and mix cream, lemon juice with salt and pepper.
13) Also add prawns to the sauce.
FINALIZING
14) In a baking tin, place the ring mould with fish mixture and fill the tin with water to cover the half of the mould. 15) In the oven, cook the timbale at the temperature of 350 degree for upto 45 minutes.
16) Cool the timbale rapidly.
SERVING
17) Serve the timbale with sauce.
1) Grease a 1 1/2-pt ring shaped mould.
2) Mince the raw fish and season with salt and pepper.
MAKING
3) In a pan, melt the butter then remove from the heat.
4) Mix the flour in the butter and add cider.
5) Return the pan to the heat and cook gently while stirring.
6) Add the minced fish, egg yolks and cream.
7) Beat the egg whites vigoroulsy until fluffy then fold into minced fish and cream mixture.
8) In the ring mould, transfer the fish mixture.
9) Meanwhile, in a pan, melt the butter and make the sauce by mixing the flour.
10) Cook for 1-2 minutes and remove from the heat.
11) Add the stock and again cook for 2-3 minutes, stirring and beating frequently.
12) Remove from the flame and mix cream, lemon juice with salt and pepper.
13) Also add prawns to the sauce.
FINALIZING
14) In a baking tin, place the ring mould with fish mixture and fill the tin with water to cover the half of the mould. 15) In the oven, cook the timbale at the temperature of 350 degree for upto 45 minutes.
16) Cool the timbale rapidly.
SERVING
17) Serve the timbale with sauce.
Chef
