Terrine of Fish Recipe
Today I want to treat you to a delicious fish terrine made from two types of fish. A slow cooker helps me cook today. Cooking is very easy and unpretentious.
Servings
10
Cook Time
180minutes
Servings
10
Cook Time
180minutes
Ingredients
Instructions
  1. For decoration, we will need green jelly. We’ll cook it with leeks. To do this, cut the onion into large pieces (along with the white part).
  2. And squeeze the juice out of it.
  3. If you cook with agar-agar, add it to onion juice and bring to a boil. If it is the same with gelatin, then first let the gelatin swell in 60 ml of water, then mix with the juice. Heat a little over low heat so that the gelatin dissolves.
  4. Pour the future jelly on a cold baking sheet (I also covered it with cling film for reliability).
  5. This terrine can be made from ordinary river white fish, but I suggest you try to cook it from two types of fish – I have cod and coho. Clean the fish from the bones. Put the white fish in the bowl of a blender.
  6. Chop the white fillet, gradually adding cream. Look at the mass – it should not be too liquid. When hot, my terrine turned out to be a little tight. You can try replacing some of the cream with an egg. After cooling, everything became very beautiful and dense. Add 2/3 dill, pepper, salt, tabasco and lemon juice to the fish and cream mixture. Whisk everything again.
  7. Take the form for terrine. Cover them with cling film and half fill with minced fish.
  8. Then lay out the slices of red fish. Sprinkle with salt and the remaining finely chopped dill. It’s beautiful, isn’t it?
  9. Put the remaining minced meat on top and put it in a slow cooker on a baking sheet for steaming. Pour 350 ml of water into a cup.
  10. Turn on the steam mode for 40 minutes, close the lid and wait. After 30 minutes, you can check the water level and add another 150 ml if necessary. After 40 minutes, the terrines are ready. It is necessary to remove the mold from the bowl of the slow cooker and put it to cool.
  11. Then lay out the jelly, carefully wrap the terrine in it. My jelly turned out to be a little fragile, so I suggest you add more gelatin when cooking it. If your jelly is made from agar-agar, I think you can wrap a warm terrine in it.
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