Terrine of two types of fish and spinach

Fish 147 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Terrine of two types of fish and spinach
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 300
  • Calories: -
  • Difficulty: Medium
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Terrines always look very impressive on a festive table, and yet they are not difficult to prepare. This appetizer is also convenient because it must be made in advance, thereby freeing up the hostess's time just before the holiday.

Ingredients

Directions

  1. Rinse the spinach and remove tough stems if necessary. Melt the butter in a saucepan, add the spinach and cover the saucepan. Cook over medium heat for 5-7 minutes, then remove from heat and cool. Grind the spinach with a blender (it shouldn't be a smooth puree, just keep the individual pieces).
  2. Terrine of two types of fish and spinach
  3. Cut the pike perch fillets into small pieces, place in the bowl of a blender or food processor with a knife attachment, add lemon juice and egg white. Season with salt and pepper. Turn on the blender on medium speed and chop the fish, pouring cream into the blender in a thin stream. Divide the resulting puree into two bowls.
  4. Terrine of two types of fish and spinach
  5. Add chopped spinach to one bowl of zander puree. Cut the salmon fillet into small cubes and mix with the second part of the pike perch puree.
  6. Terrine of two types of fish and spinach
  7. Grease a 1 liter rectangular dish with vegetable oil. Place about 1/3 of the salmon puree on the bottom of the dish, then half of the spinach puree, again 1/3 of the salmon puree and the remaining spinach puree, with the last layer of salmon. Grease a piece of foil with oil and close the mold tightly.
  8. Preheat oven to 150 ° C and boil water. Place the terrine dish in a deep baking dish and pour enough hot water into it until it reaches the middle of the terrine dish. Bake for 40–45 minutes, check doneness with a toothpick.
  9. Cool the terrine to room temperature and then refrigerate for at least 4 hours.
  10. Terrine of two types of fish and spinach
  11. Get the terrine in 30 minutes. before serving, so that it warms up - so it will be easier to remove it from the mold. Carefully run the knife along the sides of the dish and flip the terrine onto the platter. Garnish with watercress and serve with sour cream and horseradish sauce.

Terrine of two types of fish and spinach



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 300
  • Calories: -
  • Difficulty: Medium

Terrines always look very impressive on a festive table, and yet they are not difficult to prepare. This appetizer is also convenient because it must be made in advance, thereby freeing up the hostess's time just before the holiday.

Ingredients

Directions

  1. Rinse the spinach and remove tough stems if necessary. Melt the butter in a saucepan, add the spinach and cover the saucepan. Cook over medium heat for 5-7 minutes, then remove from heat and cool. Grind the spinach with a blender (it shouldn't be a smooth puree, just keep the individual pieces).
  2. Terrine of two types of fish and spinach
  3. Cut the pike perch fillets into small pieces, place in the bowl of a blender or food processor with a knife attachment, add lemon juice and egg white. Season with salt and pepper. Turn on the blender on medium speed and chop the fish, pouring cream into the blender in a thin stream. Divide the resulting puree into two bowls.
  4. Terrine of two types of fish and spinach
  5. Add chopped spinach to one bowl of zander puree. Cut the salmon fillet into small cubes and mix with the second part of the pike perch puree.
  6. Terrine of two types of fish and spinach
  7. Grease a 1 liter rectangular dish with vegetable oil. Place about 1/3 of the salmon puree on the bottom of the dish, then half of the spinach puree, again 1/3 of the salmon puree and the remaining spinach puree, with the last layer of salmon. Grease a piece of foil with oil and close the mold tightly.
  8. Preheat oven to 150 ° C and boil water. Place the terrine dish in a deep baking dish and pour enough hot water into it until it reaches the middle of the terrine dish. Bake for 40–45 minutes, check doneness with a toothpick.
  9. Cool the terrine to room temperature and then refrigerate for at least 4 hours.
  10. Terrine of two types of fish and spinach
  11. Get the terrine in 30 minutes. before serving, so that it warms up - so it will be easier to remove it from the mold. Carefully run the knife along the sides of the dish and flip the terrine onto the platter. Garnish with watercress and serve with sour cream and horseradish sauce.

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