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 Fish Terrine with Seafood Recipe
I really love terrines, although it takes time to prepare them. But the end result is so pleasing to the eye and, sorry, to the stomach that I'm happy to spend time on them. This terrine is very beautiful to look at. In addition, it has a delicate taste, and it will please you and your guests. For its preparation, you can use any white fish.
Course Birthday Food Dishes, Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Polish Cuisine
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Polish Cuisine
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Chop the perch fillet in a blender. Add lightly beaten egg whites and soy sauce to the minced meat. Put it in the refrigerator for about 20 minutes.
    Chop the perch fillet in a blender. Add lightly beaten egg whites and soy sauce to the minced meat. Put it in the refrigerator for about 20 minutes.
  2. Chop the shrimp coarsely. Cut the squid lengthwise into two parts.
    Chop the shrimp coarsely. Cut the squid lengthwise into two parts.
  3. Add nutmeg, white pepper, cream and shrimp to the cooled minced meat.
    Add nutmeg, white pepper, cream and shrimp to the cooled minced meat.
  4. For baking, I use a disposable foil mold with a size of 22 * 11 cm. It cannot be lubricated. Place the pangasius fillet in the mold so that the edges of the fillet hang from the sides of the mold.
    For baking, I use a disposable foil mold with a size of 22 * 11 cm. It cannot be lubricated. Place the pangasius fillet in the mold so that the edges of the fillet hang from the sides of the mold.
  5. Then put half of the minced meat and squid on it.
    Then put half of the minced meat and squid on it.
  6. Then the remaining minced meat. Roll and cover the dangling edges of the pangasius fillet.
    Then the remaining minced meat. Roll and cover the dangling edges of the pangasius fillet.
  7. Then cover with foil and transfer this form to a deep baking dish. Pour water into the mold so that the level reaches the middle of the mold with the terrine. We send it to the oven, preheated to 180 degrees. In my oven, the terrine stood for 1.5 hours. The smaller the form for cooking terrine, the less time it takes to prepare it.
    Then cover with foil and transfer this form to a deep baking dish. Pour water into the mold so that the level reaches the middle of the mold with the terrine. We send it to the oven, preheated to 180 degrees. In my oven, the terrine stood for 1.5 hours. The smaller the form for cooking terrine, the less time it takes to prepare it.
  8. The finished terrine should be firm and elastic when pressed. Cool the terrine at room temperature. Then drain the liquid, holding the cutting board for the terrine, and remove the mold in the cold for several hours, preferably overnight. The specified cooking time does not include cooling.
    The finished terrine should be firm and elastic when pressed. Cool the terrine at room temperature. Then drain the liquid, holding the cutting board for the terrine, and remove the mold in the cold for several hours, preferably overnight. The specified cooking time does not include cooling.
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