Fish terrine
Fish terrine
Rating: (1 rated)
Ingredients
  • 1 lb (454 g) fresh haddock fillets, cut into pieces
  • 4 eggs
  • 1 cup (250 ml) 35% cooking cream
  • 1/4 cup (60 ml) fresh chives, chopped
  • 1/2 teaspoon (2.5 ml) salt
  • Pepper
  • 5 fresh asparagus, cooked
  • 1 carrot, peeled, cooked and cut into strips the same length as the asparagus
  • Preparation
  • Preheat the oven to 180 °C (350 °F).
  • Place the fish in the freezer for 20 minutes.
  • Meanwhile, line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting about 5-cm of paper hang over 2 opposites sides. Generously butter the paper.
  • In a food processor, purée the very cold fish. Blend in the eggs. Add the cream and pulse for a few seconds. Stir in the chives with a spatula. Season with salt and pepper.
  • Spread half of the fish mixture into the pan. Add the vegetables in a single layer, alternating pieces of asparagus and carrots. Cover with the remaining fish mixture. Press down the terrine with a spatula.
  • Bake the terrine in a bain-marie. To do this, place the pan containing the terrine in a large baking dish. Pour hot water halfway up the pan. Place in the oven and bake for about 30 minutes.
  • Remove the pan from the bain marie. Let cool, then refrigerate for at least 4 hours. Remove from the pan, slice and serve cold, with a good bread.
  • Description
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