I really love terrines, although it make have to time. But the end result is so pleasing to the eye and, sorry, stomach, that I gladly spend time on them. This terrine is very handsome in appearance. In addition, it tastes delicate and will delight you and your guests. For its preparation, you can use any white fish.
Fillet perch grind in a blender. Enter into the stuffing lightly beaten egg whites and soy sauce. Put into the refrigerator for about 20 minutes.
Shrimps large cut into. Cut the squid lengthwise into two parts.
In chilled minced add nutmeg, white pepper, cream and shrimp.
For baking I use one-off form of foil size 22*11 cm. It cannot be lubricated.
Put in the form of a fillet of pangasius so that the edges of the fillet hung on the sides of the form.
Next, spread half of the minced meat and squid on top of it.
Then the remaining minced meat. Pat and and to cover dangling edges pangasius fillets.
Then cover with foil and put this form in a deep pan. Pour water into the pan so that the level reaches the middle of the form with terrine. Send in the oven, preheated to 180 degrees. In my oven terrine spent 1.5 hours. The smaller the pan, which is a form of terrine, the less time it takes to prepare it.
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.