A great way to start a special holiday menu with a European touch – this dish is the perfect choice to impress. It’s fairly easy to prepare in advance and with a little bit of imagination can be presented beautifully!
- 6 oz of fresh cod filet
- 6 oz of sea scallops
- 6 oz of fresh salmon
- 2 egg whites, 2 finely chopped shallots
- 1 cup heavy cream
- ½ teaspoon of salt, white pepper to taste
- A touch cognac, ¼ cup of chopped fresh spinach
How to make seafood terrine like a Chef:
First, make sure that all ingredients are very cold, including the bowl and the sharp blade of the food processor. Place all seafood, shallots in the bowl and process for 30 seconds. Add the eggs and process for another 20 seconds. Then, drizzle the cream though the feed tube while the machine is running, stop the machine and add salt, pepper, and the cognac. Process until the mixture starts to thicken (this means that the protein combine together with the help of the salt, so the importance of adding salt last). When the mixture starts to coagulate around the blade and the bowl, stop processing, don’t overdo it. Transfer to a bowl and add the spinach with a spatula.
Butter and line a 5 cup loaf pan with parchment pepper. Fill with the terrine mixture, even the top with a spoon. Fold the overlapping of the parchment over the terrine and close the pan with aluminum foil. Bake in bain marie of water at 350 for 30 min., then open the lid with a small knife to check that your terrine is cooked through. Refrigerate for 4 hours before slicing with a sharp filet knife.
Saffron sauce is 1 cup of mayo, table spoon of cream, ¼ cup of small diced peeled tomato, touch saffron, a little bit chopped tarragon, a touch of Tabasco for the bite, salt to taste.
Serve not too cold for better flavor in a beautiful plate with lettuce, with the sauce and slice of lemon or any appropriate decoration you like…