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Asparagus recipe: Asparagus terrine with salmon filling zarter
Ingredients for 1 Terrine:
500 g white asparagus prepared
weighed 500 g green asparagus prepared
2 weighted
2 egg yolks 100 g
Emmenthal Milder or cream-Emmenthal
2 tbsp. Double salt
pepper 10 g butter
Liquid 200 g salmon fillets skinned and boned weighed
Preparation: The asparagus variety separately or in a little salted water in a sieve over steam
not too soft cook. For each 4
terrine of white and green asparagus with cold water to deter and
Küchentuch a drain.
The remaining asparagus drain and let cool. Then after
varieties separately, each with half of the egg, egg yolk and grated Emmentaler
and double puree. The two masses
with salt and pepper.
A small terrine form or coated with baking paper Cakeform
linings and liquid butter.
Fillet of Norwegian Salmon to trim that a ca .
30 mm wide strip in the length of the shape. The white asparagus puree
fill. Half of the laid aside the white and green asparagus
alternately lengthwise on the puree basket. The salmon
to enter. The remaining asparagus and distribute it with the green asparagus puree
finish.
The terrine with aluminum foil and sealed in a larger form
place. So much boiling water to pour that form two-thirds
stands in a water bath. Immediately on the preheated 200 degrees oven
to provide the lowest groove. The terrine
during about 40 minutes to pull even.
From the bath and let cool covered.
To Serve the terrine cut into tranches (1 terrine is about 12
installments).
Rubrik: Vegetables
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