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Print Recipe
 Terrine of Crab Sticks Recipe
This banquet dish requires patience and some skill. But then you will be able to surprise your guests with a delicious, original dish on your festive table. Try to cook.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. We will need the products that you see in this photo.
    We will need the products that you see in this photo.
  2. Wash the spinach.
    Wash the spinach.
  3. Boil for 1 minute and immediately put it in ice water so that it does not change color.
    Boil for 1 minute and immediately put it in ice water so that it does not change color.
  4. Grate the crab sticks on a fine grater. Add the gelatin dissolved in the fish broth, leaving 2-3 tablespoons.
    Grate the crab sticks on a fine grater. Add the gelatin dissolved in the fish broth, leaving 2-3 tablespoons.
  5. Put a pinch of saffron in warm cream.
    Put a pinch of saffron in warm cream.
  6. Pass the pike perch through a meat grinder. Mix 2 \ 3 minced meat with spinach, onion and garlic, and 1 \ 3 - with cream and saffron. Grind both compositions with a hand blender so that the colors mix evenly.
    Pass the pike perch through a meat grinder. Mix 2 \ 3 minced meat with spinach, onion and garlic, and 1 \ 3 - with cream and saffron. Grind both compositions with a hand blender so that the colors mix evenly.
  7. Blanch the green leek leaves.
    Blanch the green leek leaves.
  8. Cool and spread along.
    Cool and spread along.
  9. 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.
    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.
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