Fish and Crab Terrine
Prep: 15min
|
Servings: 4
|
Cook: T0S
Terrine with fish and crab is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g shrimp (pre-cooked, cooked)
- 400 g smoked trout fillet
- 400 g smoked salmon
- 200 ml whipping cream
- 9 sheets white gelatin
- 20 ml Noilly Prat
- 100 g crème fraîche
- 250 g fresh spinach leaves (blanched)
- Salt
- ground pepper
- 200 ml fish stock
- 20 ml cognac
- 3 sheets gelatin
- garlic shrimp (cooked, for garnish)
- dill (for garnish)
- 2 tbsp white wine vinegar
Instructions
-
1.
Soak gelatin in plenty of cold water.
-
2.
Pulp 200 g trout fillet together with the shrimp, sour cream and salmon using a hand blender or food processor until smooth. The mixture should be a silky cream.
-
3.
Melt gelatin with Noilly Prat in a saucepan, stir in a little fish cream for temperature balance. Quickly fold the prepared gelatin into the fish mixture. Season with salt and pepper. Whip the cream stiff; as soon as the mixture starts to set, fold it in.
