- The photos are not very high-quality, but I will write in detail, I hope you will understand. You need to take a plastic square shape and fill one corner with zander meat with spinach. Put a crab stick wrapped in a nori leaf in the middle. Put on a layer of minced zander (green) nori leaf. Put chopped pike perch with cream and saffron (yellow) on the nori. Cover the yellow layer with a sheet of nori and put it to cook in a steamer for 20 minutes. so that the corner is at the bottom. When the minced fish is ready, take it out, carefully take it out and put it to cool. Fill the free corner with grated crab meat with gelatin. In the middle, just put a crab stick wrapped in a nori leaf. Refrigerate for 1-2 hours. When the terrine cools down, you need to get it out of the refrigerator and carefully remove it from the mold, turning it onto the board. If it didn't work out the first time, trim the edges with a knife, then they will certainly fall out))). After that, our rectangular terrine should be wrapped with leek leaves, smearing them with gelatin on top so that they shine beautifully. Finally put in the refrigerator to solidify. When the terrine is ready, cut it into portions and serve with fresh vegetables and herbs.