Terrine "Fish with spinach"

Description

I was preparing a festive table. I wanted to do something unusual. Got into favorite cook and the first thing I saw was a terrine of beef. It was terrible to take, but decided. Came out so yummy, no words. Then fell in love with the terrine and now put up your recipe. Well, very tasty.

Ingredients

Fish fillets

700 g
Chicken egg

5 piece
Carrots

4 piece
Cheese

250 g
Parsley

1 coup
Cilantro

1 coup
Spinach

1 coup
Onion

1 piece
Cream

2 Tbsp
Gelatin

1 tsp
Salt
Black pepper
Flour

2 Tbsp
Butter

Cooking

As initially I had a whole fish, I had some trouble to separate the fish from the bones. Well, that carp was big

Fish grind in a meat grinder. Add in the mince and cream, 3 eggs, gelatin, salt, pepper, 50 grams of grated cheese and all mix well.

Carrots, the remaining cheese grate on medium grater. Cut the cilantro and parsley, add 2 eggs, flour and all mix well.

It turns out that kind of dough-not a batter. It is our crust.

Onions cut into cubes and fry until Golden brown in butter. Wash the spinach, squeeze, chop and add to the onions. Stew for 5 minutes. Salt, pepper.

Now collect our terrine. First form to terrine cover with foil.

From the cheese mass and put the bottom of the barrel terrina future.

Now spread half of the minced fish. Gently crush.

Spread the spinach.

Lay out the second part of the stuffing.

Close the terrine with foil and I even paste edges. Put in a preheated 170*C oven. On the tray I pour hot water. Our bake terrine 60 minutes

Get the terrine out of the oven. Allow to cool 15-20 minutes and remove the foil. Let it still stand up 20 minutes.

Now gently turn our tureen on a platter. Here's out beauty. All you can eat both cold and warm. Just warm it up harder.

And here he is in the cut.

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