Description
A typical representative of French cuisine. Sleek, light and highly refined, despite its simplicity, is well suited as a starter or main course. And berry sauce creates a bright contrast and helps to set off its delicate, rice - fish taste.
Ingredients
-
Salmon
200 g
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Cream
200 ml
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Chicken egg
3 piece
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Wild rice
50 g
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Red onion
0.5 piece
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Blueberries
100 g
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Brown sugar
50 g
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Vinegar
50 ml
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Salt
-
Black pepper
Cooking
Rice bubble mix from Mistral cover with water, bring to boil and simmer under lid for 20 minutes. Cool.
Rice, eggs, cream and salmon punch in a blender. Add to taste salt and ground black pepper. Mix well.
Pour the mixture into a silicone form and put in the pan, which poured water. This is necessary in order to make the terrine after baking remained soft and juicy. Bake in a preheated to 180 *C oven for 40 - 45 minutes.
Remove from the oven and the terrine needs to reach room temperature. Then, put it away in a cool place for several hours, preferably overnight. Cut into slices, serve with sauce.
To prepare the sauce : combine in saucepan the blueberries, thawed, sugar, chopped onion, vinegar, salt to taste. Boil then simmer 2 - 3 minutes on medium heat. Onions must remain in a state of al dente.
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