Terrine Of Trout With Petits Pois Recipe
Summary
Ingredients
| 3 large cleaned trout, heads and tails removed | ||
| White bread slice | 3 | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Dry vermouth | 2 Tablespoon | |
| Eggs | 2 Large | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Salt | To Taste | |
| Pepper | 1 | |
| Shrimp | 31/2 Ounce | |
| 1/4 cup canned petits pois | ||
| Butter | 1 Teaspoon | |
| Sorrel leaves | 12 | |
| Sugar | 1 Teaspoon | |
| 2 tbsp strong Dijon mustard | ||
| Oil | 4 Tablespoon | |
| 2 natural flavor yogurts | ||
| Chervil | 1 Tablespoon, chopped | |
| 1 tbsp chopped dill | ||
Directions
Rinse the fish under plenty of cold running water.
Pat dry on kitchen paper and arrange on an oval dish.
Cover and microwave on HIGH for 4 minutes.
Leave to cool.
Remove the crusts from the bread and cut into cubes.
Put the bread into a bowl and pour over the sour cream (creme fraiche).
Heat in the microwave oven for 1 minute on HIGH.
Stir in the vermouth.
Stir again with a fork.
Remove the bones and skin from the trout.
Puree the fish in a food processor, gradually adding the bread and sour cream (creme fraiche), 2 eggs and the nutmeg.
Season generously with salt and pepper.
Puree until the mixture is smooth.
Pour the mousse into a bowl.
Carefully add the shrimp (prawns) and the petits pois.
Butter the base of a 1 quart (1.25 litre/21/4 pint) terrine dish.
Pour in the mixture and smooth the surface.
Cover and micro wave on HIGH for 8 minutes until the mixture shrinks slightly away from the sides of the dish.
Remove the lid from the terrine dish and leave to cool completely at room temperature.
Chill in the refrigerator for at least 4 hours.
Bring a small pan of water to the boil on a conventional cooker and plunge the sorrel leaves into it for 1 minute.
Drain.
Mix together the sugar and mustard in a bowl and add the oil in a thin trickle, beating constantly with a fork.
Add the yogurt a little at a time.
Add pepper.
Chop the sorrel and add.
Add the chervil.
Pat dry on kitchen paper and arrange on an oval dish.
Cover and microwave on HIGH for 4 minutes.
Leave to cool.
Remove the crusts from the bread and cut into cubes.
Put the bread into a bowl and pour over the sour cream (creme fraiche).
Heat in the microwave oven for 1 minute on HIGH.
Stir in the vermouth.
Stir again with a fork.
Remove the bones and skin from the trout.
Puree the fish in a food processor, gradually adding the bread and sour cream (creme fraiche), 2 eggs and the nutmeg.
Season generously with salt and pepper.
Puree until the mixture is smooth.
Pour the mousse into a bowl.
Carefully add the shrimp (prawns) and the petits pois.
Butter the base of a 1 quart (1.25 litre/21/4 pint) terrine dish.
Pour in the mixture and smooth the surface.
Cover and micro wave on HIGH for 8 minutes until the mixture shrinks slightly away from the sides of the dish.
Remove the lid from the terrine dish and leave to cool completely at room temperature.
Chill in the refrigerator for at least 4 hours.
Bring a small pan of water to the boil on a conventional cooker and plunge the sorrel leaves into it for 1 minute.
Drain.
Mix together the sugar and mustard in a bowl and add the oil in a thin trickle, beating constantly with a fork.
Add the yogurt a little at a time.
Add pepper.
Chop the sorrel and add.
Add the chervil.
Chef
