The Terrine in a Marine Style Recipe
A very tender, juicy, appetizing dish of salmon and fish milk. It is easy to cook, you can eat hot or cold, as an appetizer or main course. It looks spectacular, you can decorate a festive table with it.
Servings Prep Time
6 10minutes
Cook Time
60minutes
Servings Prep Time
6 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. For cooking, take any fish from the salmon family, I have a catfish. Peel the fish, cut into fillets, cut into pieces, also peel and chop the onion and garlic.
  2. Twist the fish, onion and garlic in a meat grinder, add cream, egg, salt, pepper and mustard with grains. Everything is fine, mix thoroughly.
  3. Add semolina. To interfere.
  4. Take a fillet of salmon fish, cut randomly into pieces.
  5. Add milk to the minced fish, put chopped fresh or dry herbs there. I have dried parsley. To interfere.
  6. Take a convenient baking dish. I like disposable aluminum foil molds. Brush the mold with oil. Put the minced meat in the mold.
  7. Grate mozzarella or any hard cheese on top. Place on a baking sheet with water (in a water bath) in the oven, preheated to 180 degrees, and bake for 45 minutes.
  8. We take the terrine out of the oven, let it cool down a little. If you, like me, have a whole form, it is easy to cut it and you will get a homogeneous terrine. Serve the terrine hot or cold. Enjoy your meal!
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