The Terrine of Fish from Trout and Carp Recipe
I cook fish terrines infrequently, unlike meat ones, because my husband is a little fan of fish cooked in this way, although in general he loves fish very much. But, on the contrary, I love fish terrines, casseroles, souffles and everything that contains fish. But always serve this or a similar terrine on a festive table and do not leave a crumb. Carp or silver carp is not everyone’s favorite fish, and there are a lot of bones in it, and the meat is sweet, but baked in a terrine and seasoned with soy sauce, it’s something, I’ll tell you.
Servings
10
Cook Time
70minutes
Servings
10
Cook Time
70minutes
Ingredients
Instructions
  1. Wash the silver carp, gut it, separate the meat from the bones. I had a huge piece.
  2. Since the specimen was too large, then the skin, respectively, is like a hippopotamus, and obviously we do not need it. And the bones are large, the ribs are easily removed. But small bones, as a rule, do not have a grid, they are not passed through a meat grinder. Fillet cut into small pieces. Rinse and pat dry with paper towels.
  3. Cut the trout into pieces. In principle, there is no difference, pink salmon or trout, sockeye salmon or coho, the main color is different, which is what we need.
  4. Pass the pieces of silver carp through a meat grinder, season with soy sauce and beat with a blender. If this is not the case, then pass the fish through the meat grinder twice or even three times.
  5. Add egg and pepper. Mix thoroughly.
  6. Do the same with trout, but replace soy sauce with dry pepper. Season with salt and pepper, add the egg and mix thoroughly.
  7. Line the pate pan with baking paper, lay out half of the minced carp.
  8. Put a layer of green peas on top of the minced carp, put a sheet of nori on top.
  9. Put a layer of minced trout on top of the nori leaf, then a nori leaf again, on top of the minced carp. And put it to bake in a preheated 180 degree oven for 40 minutes. Then it is desirable to cool them down by pressing them a little on top of the load. And then thinly slice and enjoy. I like to just cut and savor. Very tasty on a sandwich.
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