Mixed Fish and Seafood Terrine
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
The white fish makes for a smooth silky mixture which you can spice up with your preferred flavours.
EQUIPMENT (click pictures for details)
Ingredients
- 150 gr fresh white fish meat skinless, boneless
- 90 gr crayfish meat or shrimp cooked
- 15 gr chopped shallots
- 40 ml dry white wine
- 20 gr Butter room temperature
- 30 ml milk
- 15 gr fresh breadcrumbs
- 1 pc whole eggs
- 1 pc egg white
- 7 gr potato starch
- 80 ml whipping cream
- 1 tbsp chopped parsley
Instructions
- 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.
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
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