Description
Terrine is a popular cold appetizer in France. Offer to cook a terrine of fish and chickpeas.
Ingredients
-
Fish fillets
500 g
-
Figure
1 cup
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Sour cream
50 ml
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Yolk egg
2 piece
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Chickpeas
0.5 cup
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Green onions
2 Tbsp
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Nutmeg
1 tsp
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Salt
-
Garlic
2 tooth
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Egg white
2 piece
Cooking
The terrine will consist of a main part and a filling. First make the main part. This will require ready cooked rice.
Fish fillet, skip it through a meat grinder or mash with a fork.
To combine rice and fish (leave 1/3 for the filling).
Add the egg yolks and mix well. Don't forget to salt the bulk of the taste. Add the nutmeg.
Add half the norm of sour cream and stir.
1/3 of a fish fillet combine with onion. Add the chopped garlic and salt to taste.
Add the boiled chickpeas.
Add the remaining sour cream. Mix well.
Egg whites whipped in a solid foam. Enter half of the proteins in the bulk.
To introduce whites into the filling. Stir.
Put into the form 2/3 of the main mass.
In the middle put the filling. Covered 1/3 part of the main mass. Form cover with foil and bake in the oven for 45-50 minutes at a temperature of 180-200 degrees. The terrine to cool, and then get out of shape. Before serving cut into small pieces. Bon appetit!
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