Fish and Seafood Terrine

🧂 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

• 1 Use a saucepan to make a reduction of the shallot and white wine.
• 2 Combine the fresh breadcrumbs with the milk and let it sit for 10 minutes. This
  is called a panade.
• 3 Chop the fish fillet coarsely in a food processor and mix with the soft butter,
  the panade, and the shallot reduction.
• 4 Add salt, pepper, a pinch of cayenne chili pepper (optional), potato starch,
  eggs and blend until smooth and silky.
• 5 Transfer the crayfish meat into a mixing bowl and gently combine with the
  whipping cream, coarsely chopped crayfish tails and parsley.
• 6 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.
• 7 Cover with tin foil and bake the terrine in a water bath (bain-Marie) for 35-40
  minutes.
• 8 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.

Nutrition Info