Print Recipe
 Fish Terrine with Shrimps Recipe
Prepare a delicious terrine. And always have a snack. He came to us the hard way from beautiful France! Who has ever done this, you know, not in vain. This dish has an interesting taste, complex, unusual! And this is always appropriate in our dynamically developing kitchen. Try to cook and enjoy the fishy taste.
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Cut the fish fillet into pieces, add salt and pepper to taste and grind with a blender.
    Cut the fish fillet into pieces, add salt and pepper to taste and grind with a blender.
  3. Gradually add 2 egg whites to the fish puree and, without ceasing to beat, pour in the cream.
    Gradually add 2 egg whites to the fish puree and, without ceasing to beat, pour in the cream.
  4. Boil the shrimp for 1-2 minutes, peel and cut into 2 parts. Finely chop the dill and add it to the fish souffle.
    Boil the shrimp for 1-2 minutes, peel and cut into 2 parts. Finely chop the dill and add it to the fish souffle.
  5. Take a small form (if necessary, cover with parchment or foil). Grease with vegetable oil, put half of the fish souffle on the bottom layer, and shrimp on the middle layer.
    Take a small form (if necessary, cover with parchment or foil). Grease with vegetable oil, put half of the fish souffle on the bottom layer, and shrimp on the middle layer.
  6. And the top layer is the second half of the fish souffle.
    And the top layer is the second half of the fish souffle.
  7. Cover the mold with foil, transfer to a deep mold with high sides, half filled with hot water, and put in a preheated 180-190% oven. At 1 hour -1 hour 20 minutes.
    Cover the mold with foil, transfer to a deep mold with high sides, half filled with hot water, and put in a preheated 180-190% oven. At 1 hour -1 hour 20 minutes.
  8. When the dish is ready, turn off the oven, let it stand there for 15 minutes, then take it out and put it under pressure. When the terrine cools down, remove the oppression and put it in the refrigerator. The dish is ready! (you can eat both cold and warm, and you can also cook (from different fish, meat, vegetables..) Enjoy your meal!
    When the dish is ready, turn off the oven, let it stand there for 15 minutes, then take it out and put it under pressure. When the terrine cools down, remove the oppression and put it in the refrigerator. The dish is ready! (you can eat both cold and warm, and you can also cook (from different fish, meat, vegetables..) Enjoy your meal!
0 0 votes
Article Rating
       

Related posts:

Salmon Terrine with Shrimps Recipe Fish Cutlets with Shrimps Recipe Fish Terrine with Seafood Recipe Cheese Balls with Shrimps Recipe Terrine of Avocado and Crab Meat Recipe Terrine of Fish Recipe Fish-Chickpea Terrine Recipe Terrine from Sweet Pepper Recipe Terrine of Chicken with Chanterelles Recipe Terrine with Crab Sticks and Cheese Recipe Terrine Recipe Chicken Terrine with Mushrooms Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments