Terrine of White and Red Fish

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The terrine resembles a light and airy pâté shaped like a roll. It's a beautiful appetizer for a festive table and simply a healthy and delicious dish. Terrines are made from minced meat or fish fillets, adding vegetables and spices.

Ingredients

Black grenadier fillet - 11.3 oz
Smoked haddock fillet - 11.3 oz
Milk - 7 fl oz
Cream 22% - 3 fl oz
Onion - 1 head
Gelatin - 0.7 oz
Dried Nori Seaweed - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the fish into large pieces and the onion into small cubes. You will need two pots for simmering: one for the salmon and the other for the black grenadier. Add the onion, salt, and pepper to taste to both pots.

Step 2

Add 100 ml of milk and 50 ml of cream to each container. Simmer over low heat until the onions are tender.

Step 3

Remove the fish from the heat. Add gelatin to each pot and stir thoroughly until it dissolves. It is very important not to boil the mixture after adding the gelatin! Blend each mixture separately in a blender, let it cool, cover with plastic wrap, and place in the refrigerator for 10 minutes. This will allow the mixtures to set, but not to solidify completely.

Step 4

Form a layered roll. Place one of the fish mixtures onto a sheet of plastic wrap, spread it evenly with a spatula, and cover it with a sheet of seaweed.

Step 5

Place the mixture of the other fish onto a sheet of seaweed. Using plastic wrap, roll it all up tightly and refrigerate for a few hours, or preferably overnight.