Post by stavros on Mar 25, 2010 19:08:03 GMT 1
This is a truly luxurious terrine, with white fish, smoked salmon, and small 'noix de St Jacques' (often called 'petoncles')
1.200 kg white fish fillet (cod if you're rich, colin d'Alaska or merlu if you ain't!)
0.500 kg noix de St Jacques (thoroughly thawed & drained)
0.400 kg cheap smoked salmon
0.200 peeled prawns
4 egg whites
20cl cream (crême liquide)
2 heaped teaspoons fecule (fine potato flour/starch)
1 envelope powdered gelatine (Vahine brand is sold everywhere, little boxes of 3 envelopes, 6 gr each)
Salt and white pepper to taste.
Whiz the fish, smoked salmon and egg whites in the food processor (if you do it in batches, you'll get a finer mix, and if you mix fish and salmon b4 whizzing it, you'll save a lot of wooden spoon effort later)
Mix in the thoroughly drained St Jacques and prawns, and reserve in fridge for an hour to get it as cold as possible. Then add the fecule and gelatine, season, mix, add cream, mix, then taste seasoning (a good teaspoonful in a pyrex ramekin in the microwave should do the trick)
Adjust seasoning if necessary, pour into a buttered terrine, cover with Ali (? I meant aluminium) foil, and in the oven in a bain-marie for about an hour and a half at 160°C
Test with your probe thermometer, if it's better than 65°C at core, remove foil so the top browns lightly, then remove & cool. (If you take the foil away at 65°, it'll come up to just past 70 while browning)
When it's below 20°, cover again and put in fridge, then be patient for 12 hours.
Warning! Don't let your friends taste it, or next time you'll need to make two!
1.200 kg white fish fillet (cod if you're rich, colin d'Alaska or merlu if you ain't!)
0.500 kg noix de St Jacques (thoroughly thawed & drained)
0.400 kg cheap smoked salmon
0.200 peeled prawns
4 egg whites
20cl cream (crême liquide)
2 heaped teaspoons fecule (fine potato flour/starch)
1 envelope powdered gelatine (Vahine brand is sold everywhere, little boxes of 3 envelopes, 6 gr each)
Salt and white pepper to taste.
Whiz the fish, smoked salmon and egg whites in the food processor (if you do it in batches, you'll get a finer mix, and if you mix fish and salmon b4 whizzing it, you'll save a lot of wooden spoon effort later)
Mix in the thoroughly drained St Jacques and prawns, and reserve in fridge for an hour to get it as cold as possible. Then add the fecule and gelatine, season, mix, add cream, mix, then taste seasoning (a good teaspoonful in a pyrex ramekin in the microwave should do the trick)
Adjust seasoning if necessary, pour into a buttered terrine, cover with Ali (? I meant aluminium) foil, and in the oven in a bain-marie for about an hour and a half at 160°C
Test with your probe thermometer, if it's better than 65°C at core, remove foil so the top browns lightly, then remove & cool. (If you take the foil away at 65°, it'll come up to just past 70 while browning)
When it's below 20°, cover again and put in fridge, then be patient for 12 hours.
Warning! Don't let your friends taste it, or next time you'll need to make two!