Post by stavros on Mar 3, 2010 20:30:55 GMT 1
Here's an easy one! Take 1kg of white fish (colin, fletan, cabillaud), 300 g of smoked salmon, 200 g of peeled prawn/shrimp, 400 g of small "noix" of coquilles St Jacques. Half green pepper, half red pepper (poivron vert, poivron rouge)
You can buy in the fish, shrimp, and coquilles St Jacques frozen, but thaw out thoroughly and get rid of all excess water; the cheapest (BonPrix, Bien Vu, etc) vacuum pack of smoked salmon.
You will also need the whites of 4 large eggs, 50 cl double cream, salt & white pepper.
Whiz the white fish and smoked salmon in blender. Best in two lots, so once well whizzed as fine as you can in each lot, add two egg whites per lot.
Dice the half peppers at 2mm/3mm(they're only there for colour - you can use carrots and peas if you like!) and cook off in a saucepan till softish, drain, cool)
Chuck the fish in a mixing bowl, add the (well drained) shrimp, noix de St Jacques & poivrons, red & green, and season with salt & white pepper.
Quick tip for checking seasoning: a teaspoon of the mix in a little pyrex dish in tyhe microwave, 40 seconds at 600W, taste it. It should be just a teeny bit saltier than you'd like.
Meanwhile, leave the mixing bowl in fridge for 1 1/2 hours, or deep-freeze for a good half hour, then mix in the cream. Turn out into a (buttered) terrine, and put into & 180°C oven in a bain-marie. (Bain-marie? easy, take a rosating tin, lay 2 or 3 skewers across to let water under your terrine, and an inch of water.
Loose-lay a bit of bacofoil across the top, into the oven, and an hour later, use your thermometer probe. If it's at 55° / 60°C, remove bacofoil and let it crust lightly on top. If not, check every 15 mins.
pull it out of oven, when temperature is down to ambient (+ or - 20°) chuck it into fridge, and 12 hours later, it's ready to be sliced and presented to your wondering guests!
Easy - peasy!
You can buy in the fish, shrimp, and coquilles St Jacques frozen, but thaw out thoroughly and get rid of all excess water; the cheapest (BonPrix, Bien Vu, etc) vacuum pack of smoked salmon.
You will also need the whites of 4 large eggs, 50 cl double cream, salt & white pepper.
Whiz the white fish and smoked salmon in blender. Best in two lots, so once well whizzed as fine as you can in each lot, add two egg whites per lot.
Dice the half peppers at 2mm/3mm(they're only there for colour - you can use carrots and peas if you like!) and cook off in a saucepan till softish, drain, cool)
Chuck the fish in a mixing bowl, add the (well drained) shrimp, noix de St Jacques & poivrons, red & green, and season with salt & white pepper.
Quick tip for checking seasoning: a teaspoon of the mix in a little pyrex dish in tyhe microwave, 40 seconds at 600W, taste it. It should be just a teeny bit saltier than you'd like.
Meanwhile, leave the mixing bowl in fridge for 1 1/2 hours, or deep-freeze for a good half hour, then mix in the cream. Turn out into a (buttered) terrine, and put into & 180°C oven in a bain-marie. (Bain-marie? easy, take a rosating tin, lay 2 or 3 skewers across to let water under your terrine, and an inch of water.
Loose-lay a bit of bacofoil across the top, into the oven, and an hour later, use your thermometer probe. If it's at 55° / 60°C, remove bacofoil and let it crust lightly on top. If not, check every 15 mins.
pull it out of oven, when temperature is down to ambient (+ or - 20°) chuck it into fridge, and 12 hours later, it's ready to be sliced and presented to your wondering guests!
Easy - peasy!
