Fish terrine with coquilles st jacques

Fish terrine with coquilles st jacques
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • Ingredients for 12 people:
  • 800 grams of whiting fillets
  • 4 eggs
  • 20 cl of heavy cream
  • 12 St.Jacques
  • 6 tablespoons parsley, chives and chervil chopped fine
  • ½ teaspoon salt and some pepper
  • Ingredients for the butter sauce:
  • 2 teaspoons mustard
  • 400ml whipping cream
  • 150g butter
  • Juice of one lemon
  • 2 teaspoons chives
  • ½ teaspoon of salt, some pepper
  • In a saucepan, mix the mustard with the cream and lemon juice. On low heat, stir in gradually the butter cut into pieces. Attention that the butter does not boil, the sauce should keep a creamy appearance. Add chopped chives, salt and pepper.
  • In the sauce, I added a minced shallot, divided the amount of butter in half and replaced by the chives and parsley. In fact, I wanted a greener sauce, too bad, I did not have parsley.

Place the fillets in the freezer for 10 minutes, until they are very cold and preheat the oven (150 °). In a food processor, mix whiting fillets. Add eggs, salt, pepper and mix again. Pour into a bowl and stir in cream.

Place brioche cups (or muffin cups) on a perforated plate. With a pastry bag, fill halfway with fish mixture. Place a knob of Saint-Jacques in the center and cover with remaining mixture.

Flatten down with a spatula and cook 20 minutes.

Let cool and then turn the terrines out onto a warm plate.

Serve warm with the sauce with herbs and mustard or cold with a warm tomato coulis, or simply with mayonnaise.




Fish terrine with coquilles st jacques

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This recipe was uploaded by Kye

 
 

Method



Place the fillets in the freezer for 10 minutes, until they are very cold and preheat the oven (150 °). In a food processor, mix whiting fillets. Add eggs, salt, pepper and mix again. Pour into a bowl and stir in cream.

Place brioche cups (or muffin cups) on a perforated plate. With a pastry bag, fill halfway with fish mixture. Place a knob of Saint-Jacques in the center and cover with remaining mixture.

Flatten down with a spatula and cook 20 minutes.

Let cool and then turn the terrines out onto a warm plate.

Serve warm with the sauce with herbs and mustard or cold with a warm tomato coulis, or simply with mayonnaise.




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