Squid, halibut, black rice
2020-08-13 / test@t
Terrine of two types of fish and spinach
Terrines always look very impressive on a festive table, and yet they are not difficult to prepare. This appetizer is also convenient in that it must be made in advance, thereby freeing up the hostess's time just before the holiday.
Ingredients
- 150 g spinach
- 30 g butter
- 500 g skinless pike perch fillet
- juice of half a lemon
- 1 egg white
- 300 g skinless salmon fillet
- 150 g heavy cream
- salt, freshly ground black pepper
- 150 g sour cream
- 1.5 tbsp. l. horseradish
- 1 tsp lemon juice
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Wash the spinach, if necessary, remove tough stems. Melt the butter in a saucepan, add the spinach and cover the saucepan. Cook over medium heat for 5-7 minutes, then remove from heat and cool. Grind the spinach with a blender (it shouldn't be a smooth puree, just keep some pieces).
Step 2
Cut the pike perch fillets into small pieces, place in the bowl of a blender or food processor with a knife attachment, add lemon juice and protein. Season with salt and pepper. Turn on the blender on medium speed and chop the fish, pouring cream into the blender in a thin stream. Divide the resulting puree into two bowls.
Step 3
Add chopped spinach to one bowl of zander puree. Cut the salmon fillet into small cubes and mix with the second part of the pike perch puree.
Step 4
Grease a 1 liter rectangular dish with vegetable oil. Place about 1/3 of the salmon puree on the bottom of the dish, then half of the spinach puree, again 1/3 of the salmon puree and the remaining spinach puree, with the last layer of salmon. Grease a piece of foil and seal the mold tightly.
Step 5
Preheat oven to 150 ° C and boil water. Place the terrine dish in a deep baking dish and pour enough hot water into it until it reaches the middle of the terrine dish. Bake for 40–45 minutes, check doneness with a toothpick.
Step 6
Cool the terrine to room temperature and then refrigerate for at least 4 hours.
Step 7
Get the terrine in 30 minutes. before serving, so that it warms up - this will make it easier to remove from the mold. Carefully run the knife along the sides of the dish and flip the terrine onto the platter. Garnish with watercress and serve with sour cream and horseradish sauce.
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