IMBB 9th edition – Layered Terrine of Freshwater Fishes

Derrick Schneider  (An Obsession With Food) is responsible for the theme of this IMBB sunday: Layers and layers – that means terrines of all kinds (which can be quite a demanding task…)

Actually I already made an easy-to-do Sweet Rice Terrine for
the 4th IMBB edition but this time I wanted to try something new and
more challenging. After looking over different cookbooks I decided to
make a 3-coloured fish terrine from Daniel Bouché’s "Invitation a la
Cuisine Buissoniere" cited in Time-Life. Terrines, Pates & Galantines [Good Cook Series: Recipes and Techniques]

This recipe is quite time consuming and there is a lot of
dishwashing – but the day after you have a nice looking starter for a
larger crowd 🙂

Layered Terrine of Freshwater Fishes

trout puree
300 g trout filets, chopped
4 tb cream
2 tb white wine
salt
50 g shallots, finely chopped
25 g fresh chives, finely chopped
25 g fresh chervil, finely chopped
1 tb fresh tarragon, finely chopped
1 egg
150 g butter, softened

pike perch puree
300 g pike perch filets; chopped
1 egg
salt
saffron
50 g blanched almonds, chopped
150 g butter, softened

salmon puree
300 g salmon filets, chopped
4 tb cream
2 tb white wine
salt
50 g leeks (white part only), cut into fine slices
100 g carrots, cut into very fine strips
100 g cremini mushrooms
juice from 1/2 lemon
1 egg
150 g butter, softened
cayenne pepper

green: trout puree with herbs
yellow: pike perch puree with saffron and almonds
red: salmon puree with vegetables

For the trout puree place cream, wine, a pinch of salt and
shallots in a small saucepan. Bring to a boil, let simmer for 5
minutes, then let cool. Add the herbs. Puree the trout filets with egg
and butter in a blender or a food processor. Mix with the herb mixture
and season to taste.

Puree the pike perch filets with egg, salt, saffron, almonds and butter in a blender or a food processor.

For the salmon puree place cream, a pinch of salt, wine and
leeks in a small saucepan and let simmer for 10 minutes. Add the
carrots and let simmer another 10 minutes, then add mushrooms and lemon
juice and cook another 5 minutes. Let cool. Puree the salmon filets
with egg and butter in a blender or a food processor. Mix in the
vegetable mixture and season with cayenne to taste.

Preheat the oven to 180°C.

Spread the purees in layers (I began with yellow and green
because these masses were more compact than the red one with the
vegetables) in a terrine pan – a nice opportunity to use my Le Creuset Terrine. ( I had some farces left, so I made a second smaller one.) Cover with aluminium foil and close the lid.

Place loaf in a roasting pan. Add hot water and bake terrine about 75 minutes. Let cool in the oven.

Cool for 24 hours before serving.

I served the terrine with a sauce made of sour cream and
mayonnaise (seasoned with salt, pepper and a drop of lemon juice)
accompanied by a few bouquets of lamb’s lettuce.

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht.