Fish terrine with seafood

Description

I love terrines, although they have some trouble. But the end result is so pleasing to the eye and, sorry, stomach, I love to spend time on them. This terrine is very pretty in appearance. In addition, it has a tender taste and will delight you and your guests. For its preparation you can use any white fish.

Ingredients

Grouper

500 g
Pangasius

800 g
Squid

1 piece
Shrimp

100 g
Egg white

2 piece
Cream

250 ml
Soy sauce

3 Tbsp
Nutmeg

0.5 tsp
Pepper white

0.25 tsp

Cooking

Perch fillet grind in a blender. To enter in the ground beef slightly beaten egg whites and soy sauce, Kikkoman. Put into the refrigerator for about 20 minutes.

Shrimp coarsely chop. Squid cut lengthwise into two parts.

In chilled minced add the nutmeg, white pepper, cream and shrimp.

For baking I use one-off form of foil size 22*11 cm. It can not be lubricated. Put into a form pangasius fillet so that the fillet edges hanging on the sides of the form.

Next, spread half of the minced meat and squid on top of it.

Then the remaining mince. Pat and and to cover dangling edges pangasius fillets.

Then cover with foil and place this form in a deep pan. Pour into the pan of water so much below the level reached the middle of the form with a terrine. Send in the oven, preheated to 180 degrees. In my oven terrine spent 1.5 hours. The smaller the pan, which is the form of a terrine, the less time is needed for its preparation.

The finished terrine should be firm and bounce when pressed. Cool the terrine at room temperature. Then drain from the fluid, holding the terrine cutting Board, and remove the form in the cold for several hours, preferably overnight. The cooking time specified does not include cooling and refrigeration.

Very elegant and tasty dish.

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