Seafood Terrine : The beautiful addicting of smooth

Seafood TerrineSeafood Terrine
Seafood TerrineSeafood Terrine

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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