Instructions
- We will need the products you see in this photo.
- Wash the spinach.
- Boil for 1 min and immediately put in ice water so it does not change the color.
- RUB on a small grater crab sticks. Add dissolved in fish broth gelatin, leaving 2-3 tbsp.
- In warm cream to put a pinch of saffron.
- Pike perch miss through a meat grinder. 2\3 minced meat mix with spinach, onion and garlic, and 1\3 with cream and saffron. Grind both compositions with a hand blender to mix the colors uniformly.
- To blanch green leaves of the leeks.
- Cool and spread along.
- Photos are not very high quality turned out, but I will write in detail, I hope you will understand. You need to take the plastic square shape and one corner to fill in the meat of pike perch with spinach. In the middle put a crab stick, Packed in a sheet of nori. Put on a layer of forcemeat of pike perch (green) nori sheet. On nori put minced pike perch with cream and saffron (yellow). Cover the yellow layer with a sheet of nori and put to cook in a steamer for 20 min. so that the angle was at the bottom. When the minced fish is ready, take it out, gently pull out and put to cool. Fill the free angle with grated crab meat with gelatin. In the middle just put a crab stick, Packed in a sheet of nori. Refrigerate for 1-2 hours. When terrine cools down, you need to get it out of the refrigerator and gently get out of the mold, turning on the Board. If the first time did not work, trim the edges with a knife, then certainly fall out))). After that, our rectangular terrine should be wrapped with leek leaves, smeared with gelatin on top of them, so that they Shine beautifully. To finally put in refrigerator to harden. When terrine is ready, cut it into portions and serve with fresh vegetables and herbs.
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