Mixed Fish and Seafood Terrine

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crayfish fish and seafood terrine

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.

crayfish fish and seafood terrine

Fish and Seafood Terrine

The white fish makes for a smooth silky mixture which you can spice up with your preferred flavours.
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Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine French
Servings 4 people
Calories 197 kcal

EQUIPMENT (click pictures for details)

Small food processor braun
Baking tins
Oil spray

Ingredients
 
 

Instructions
 

  • Use a saucepan to make a reduction of the shallot and white wine.
    make a onion reduction
  • Combine the fresh breadcrumbs with the milk and let it sit for 10 minutes. This is called a panade.
    panade
  • Chop the fish fillet coarsely in a food processor and mix with the soft butter, the panade, and the shallot reduction.
    crayfish terrine
  • Add salt, pepper, a pinch of cayenne chili pepper (optional), potato starch, eggs and blend until smooth and silky.
    crayfish terrine
  • Transfer the crayfish meat into a mixing bowl and gently combine with the whipping cream, coarsely chopped crayfish tails and parsley.
    crayfish terrine
  • 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.
    crayfish terrine
  • Cover with tin foil and bake the terrine in a water bath (bain-Marie) for 35-40 minutes.
    crayfish terrine
  • 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.
    crayfish terrine

Notes

  • 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.

Nutrition for 1 portion

Calories: 197kcalCarbohydrates: 6gProtein: 14gFat: 13gCholesterol: 80mgSodium: 132mgFiber: 1gSugar: 2gVitamin A: 573IUVitamin C: 2mgCalcium: 54mgIron: 1mg
Keyword crayfish, firm fish, pâté, terrine
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