Trout terrine with herbs
Ingredients
Instructions
- 400 g Trout fillets
- 200 g Shelled prawns
- 2 slices of bread
- 300 g fresh cream
- 2 egg whites
- 0.5 Lemon
- 1 pinch of cayenne
- 3 pinches Ginger
- fine herbs (parsley, tarragon, chives)
- 30 g Butter
- Salt
- Pepper
for the jelly:
- 3 sheets of gelatin
- 10 cl white wine
- 4 cl White Port
- Rinse and dry the trout fillets. Remove the bones.
- Mix the fish with the soaked and drained sandwich bread, 1 egg white, 50 g of fresh cream, ginger, cayenne, salt, pepper, as
- well as the zest and juice of 1/2 lemon.
- Mix the peeled prawns with the puree obtained and refrigerate for 1 hour.
- Preheat the oven to th. 5 (150°C).
- Beat the remaining egg white with a pinch of salt, until just frothy.
- Then add it to the rest of the crème fraîche and whisk everything together.
- Add this mixture to the fish purée, working on ice (the mousse must always be very cold).
- Add the chopped herbs to the mousse. Fill the well-buttered terrine with this mixture.
- Place the covered terrine in a bain-marie. Bake for 45 mins.
- Melt the gelatine leaves, previously softened in cold water, in the simmering white wine.
- Mix well and add the port. For the jelly over and refrigerate for at least 6 hours.
Trout terrine with herbs
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