Are you looking for a recipe to impress your guests?
This fish and seafood terrine will take a little of your time to prepare but it is straightforward to make. The white fish makes for a smooth silky mixture which you can spice up with your preferred flavours, while the crayfish or shrimp will add some texture.
Serve the terrine cold with a cocktail or curry sauce or slightly warmed with a beurre blanc sauce. If you want to add a luxurious touch, add a little roe or caviar to the plate. Plan at least 4 hours in advance if you plan to serve it cold.
Fish and Seafood Terrine
- Use a saucepan to make a reduction of the shallot and white wine.
- Combine the fresh breadcrumbs with the milk and let it sit for 10 minutes. This is called a panade.
- Chop the fish fillet coarsely in a food processor and mix with the soft butter, the panade, and the shallot reduction.
- Add salt, pepper, a pinch of cayenne chili pepper (optional), potato starch, eggs and blend until smooth and silky.
- Transfer the crayfish meat into a mixing bowl and gently combine with the whipping cream, coarsely chopped crayfish tails and parsley.
- Grease the terrine tin and preheat the oven to 150°C.Arrange the fish mousse in the terrine tin. To avoid air-pockets, bang the fish terrine on the bench and smooth the top with a tablespoon.
- Cover with tin foil and bake the terrine in a water bath (bain-Marie) for 35-40 minutes.
- After baking, place the terrine upside down over a wire rack with a catch pan underneath.Unmould after about 10 minutes and use a sharp knife to slice the terrine.
- Choose firm white fish fillet, such as tilapia.
- A panade is a mixture of fresh breadcrumbs combined with a liquid such as water, milk or wine. It is incorporated into any ground meat or fish recipe to keep the mixture moist after cooking.