Seafood Terrine


300 grams Beckti fillets
30 grams Butter
2 cups Cream, creamed (480 ml)
1 teaspoon Dill, chopped fine (5 g)
White pepper powder and salt to taste
12 mediums Sized prawns, cleaned, shelled and deveined
8 Canned mussels
60 grams Salmon, preferably pink
48 Spinach leaves
Butter for greasing the moulds
30 grams Fresh pomegranate seeds


To prepare the moulds: Clean spinach. Blanch in salted boiling water for about four minutes. Remove to iced water to refresh, drain and pat dry.
Grease a 20 cm. x five cm. x five cm. metal mould with a very thin layer of butter. Line first with a sheet of cellophane large enough to wrap the mousse and then with spinach leaves, spilling them by 2.5 cm. over the rim on all sides. Keep aside.
To prepare the seafood: Clean, trim and freeze beckti. Cut into 2.5 cm.
Cubes. Cut salmon into 20 cm. x two cm. x two cm. batons. Sprinkle pepper and salt over beckti, prawns and salmon and keep aside for 30 minutes.
To prepare the mousse: Put the beckti cubes in a blender, sprinkle salt and make a smooth puree. Add the softened butter. Churn for a minute, add the eggs, churn for two more minutes. Stir in the cream in a steady stream with the mixie running Remove to a bowl, pass through a fine mesh soup strainer into a separate bowl kept in an ice bath. Fold in the dill, pepper and salt. Transfer to a piping bag
To fill the mould: Pipe a third of the mousse into the lined mould. Arrange the prawns in a straight line in the centre of the mould. Pipe in another third of the mousse on top, arrange the pink salmon strips along the length, pipe in the remaining third of the mousse on top and arrange the mussels like the prawns. Cover with the overlapping spinach leaves, wrap with the overlapping cellophane sheet and arrange in a roasting tray. Boil enough water in a pan, pour it around the mould in the roasting tray (it should cover half of the mould). Put the tray in the pre-heated oven. Cover with foil and bake<




4.0 servings


Saturday, February 13, 2010 - 2:34pm



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