Prepare a delicious terrine. And always a snack. To us the hard way he came from France beautiful! Who ever did, you know, not in vain. This dish is interesting taste complex, unusual! And it is always appropriate in our dynamic kitchen. Try to cook and enjoy to fish taste.
Fish fillet cut into pieces, salt and pepper to taste, and grind with a blender.
Gradually add 2 egg whites to the fish puree, and without ceasing to whisk, pour in the cream.
Boil the prawns for 1-2 minutes, peel and cut into 2 pieces. Dill finely chop, and add to the fish souffle.
Take a small form (if necessary, lay parchment or foil). Grease with vegetable oil, the lower layer put half of the fish souffle, the middle layer of shrimp.
And the top layer is the second half of the fish souffle.
Form cover with foil, place it in a deep pan with high sides, filling it to half with hot water, and put in a preheated oven 180-190%. At 1 hour -1 hour 20 minutes.
When the dish is ready, turn off the oven, let it stand there for 15 minutes, then get it and put it under the oppression. When the terrine has cooled, remove the yoke and put into the refrigerator. The dish is ready! ( you can eat and cold and warm, and also can be be be preparing (from different fish, meat, vegetables..) Bon appetit!