Seafood terrine, Soft and amazing!
This seafood terrine is best made as close to serving time as possible. It will serve at least 6 people as an entree. This recipe is unsuitable to freeze or microwave.
Ingredients
- 500 g scallops
- 60 g butter
- 2 green shallots, chopped
- 2 tablespoons brandy
- 500 g white fish fillets
- 1 cup stale breadcrumbs
- ¼ cup milk
- 3 eggs, separated
- ¼ cup cream
- 500 g uncooked prawns, shelled
TOMATO SAUCE
- 15 g butter
- 2 green shallots, chopped
- ¼ cup tomato paste
- 1 tablespoon brandy
- ½ cup dry white wine
- 1 cup cream
- 1 teaspoon sugar
- 1 tablespoon drained canned green peppercorns
- Fish trimmings
- Juice of half a lemon
- 4 peppercorns
- 4 tbsp double cream
Method
Step 1
Remove coral from half the scallops, reserve coral.
Heat butter in large frying pan, add the half of scallops with coral, reserved coral, half the shallots and half the brandy; cook 1 minute, stirring constantly.
Combine fish, remaining scallops, remaining brandy, remaining shallots, breadcrumbs and combined milk, egg yolks and cream in processor.
Process until smooth, transfer to large bowl; refrigerate 30 minutes.
Step 2
Beat egg whites until soft peaks form, fold into fish mixture, refrigerate further 30 minutes.
Step 3
Spread half the fish mixture into a 5 cup capacity ovenproof dish, cover with cooked scallop mixture, top with a third of the remaining fish mixture; cover with prawns and top with remaining fish mixture.
Step 4
Place in baking dish with enough hot water to come half way up sides of ovenproof dish.
Bake covered in slow oven for about 1 hour or until firm. Remove dish from water, stand terrine 30 minutes before serving.
Tomato Sauce
Melt butter in frying pan, add shallots, cook 1 minute; stir in remaining ingredients, bring to the boil, reduce heat, simmer for about 5 minutes or until reduced by a quarter; stir occasionally during cooking.
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