Description
Fish terrines are prepared infrequently, in contrast to meat, as the spouse of a small fan thus prepared fish, although fish is generally very loved. But I'm the opposite, I love fish terrines, quiches, soufflés and all containing fish. But on a festive table like this, or similar terrine always do and always don't leave any crumbs. Carp or silver carp is not everyone's favorite fish, and bones in it, and the meat is sweet, but hidden in the terrine and seasoned with soy sauce, is something I will tell You.
Ingredients
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Carp
600 g
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Trout
200 g
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Onion
1 piece
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Chicken egg
2 piece
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Paprika sweet
1 Tbsp
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Nori
2 piece
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Soy sauce
1 Tbsp
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Green peas
3 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
Cooking
Carp wash, gut, separate the meat from the bones. I had a huge piece, seen from a giant carp imported from relatives.
Since the specimen were too large, and the skin, respectively, as Behemoth, and obviously we don't need. And large bones, a rib, which is easy to clean. But small bones scare most don't have mesh, they do not miss a meat grinder. Fillet cut into small pieces. Rinse and blot with paper towels.
Trout cut into pieces. In principle there is no difference, whether salmon, trout, sockeye, or coho salmon, the main color of the other that we need.
Miss through a meat grinder, the pieces of the carp, season with soy sauce and whisk immersion blender. If not, skip the fish through a meat grinder twice, or even thrice.
Add the egg and pepper. Knead thoroughly.
Similarly, to deal with the trout, but the soy sauce to substitute dry peppers. Add salt and season with pepper, add the egg and knead thoroughly.
Form to paste vystelit baking paper, put half of the minced silver carp.
On top of a layer of minced silver carp spread a layer of green peas, put the sheet of nori
On top of the nori sheet layer of minced trout, again a sheet of nori, top with minced silver carp. And put bake in a preheated 180 degree oven for 40 minutes. Then it is desirable to make the cold press them a little on top of the cargo.
Then thinly slice and enjoy. I just like to cut and savor. Delicious on a sandwich.
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