Noble fish tureen

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 7
  • 400 g Plaice fillet
  • 300 g Salmon fillet
  • 7-10 Tbsp salt, white pepper
  • 2 TABLESPOONS Lemon juice
  • 50 g + 100 g whipped cream
  • 1 collar Dill, grease for the mould
  • 400 ml Fish stock (glass)
  • 2 sheets white gelatine
  • 7-10 Tbsp Carrot slices, chervil and peppercorns

Directions

  1. 1

    Wash the fish, dab dry. Dice plaice and 100 g salmon. Finely puree the salmon cubes with a little salt, 1 tbsp lemon juice and 50 g cream. Finely puree the plaice with a little salt, 1 tbsp. lemon juice and 100 g cream. Season each

  2. 2

    Dill washing, chopping. Cut the rest of the salmon into slices, salt it. Brush with salmon farce, turn in dill

  3. 3

    Pour half of the plaice mince into a greased terrine (approx. 1 l capacity). Place the salmon in the middle. Spread the rest of the farce on top. Close with lid or foil

  4. 4

    Bake on the fat pan with hot water in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Cooling down

  5. 5

    Reduce the stock to 200 ml. Soak gelatine cold, squeeze out, dissolve in hot stock. Garnish terrine with carrots, chervil and pepper, pour stock on top. Chill for at least 2 hours until it has solidified. Served with: salad and dill sour cream

Nutrition Facts

KCAL
190 kcal
CARBS
1 g
FATS
12 g
PROTEINS
17 g

Categories & Tags

MiscellaneousFish