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Asparagus recipe: TROUT terrine (AS A SUPPLEMENT TO Asparagus)
Ingredients for 4 servings:
1 brown trout (500 g)
salt, pepper, nutmeg 1 egg
1 tbsp. 1 tablespoon lemon juice
. Edible starch
1 tbsp.
Chopped dill 200 g creme fraiche
3 gelatin sheets for the terrine
3 gelatine leaves to line the form
Preparation: trout bone, including the fine bones removed. With
lemon juice, salt, pepper, pinch of nutmeg on top, a
hour in the refrigerator. Then through the meat grinder turning. The smallest slice
to use, then again everything out.
After the mass through a fine emphasize the food starch and gelatin
something to give, even vinegar to taste, pepper and dill
. The box shape (or even a cake form) with
pouring gelatin and allow to cool. Only then, the fish mass in the form of stress
box. At best, it is possible if the box shape
in a container with ice water stands. Then bind the mass better.
After the terrine in a hand with warm water-filled, vascular
give. At best a slightly larger box than the form in which
the terrine has been deleted. The whole at 80 degrees in the oven and
durchgaren, but not boil, otherwise coagulates the terrine.
Best measured with a thermometer the temperature in the water
and in the terrine. 40 to 45 minutes to cook. Remove
and cold plunge.
Rubrik: Fish
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