Fish and shrimp terrine in orange mayonnaise nov 87
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish filets |
| 1 | pounds | Shrimp; shelled and deveined |
| 6 | Ice cubes fish stock frozen | |
| ¼ | pounds | Butter or margarine |
| ½ | cup | Powdered milk |
| 1 | Shallot | |
| 2 | teaspoons | Salt |
| Pepper | ||
| Nutmeg | ||
| Tarragon | ||
Directions
Set aside 6 shrimp and season with salt and lemon 1. Grate onion, shallot and tarragon in the food processor 2. Add the fish and shrimp Add and process to a paste. Add the chilled butter and process to creamy. Add salt and pepper.
3. Add ice cubes alternating with the milk 4. Place half the mixture in a buttered 4 cup loaf pan.
5. Top with the reserved shrimp and cover with the rest of the mixture.
6. Bake 1 hour at 250 in bain marie.
7Unmold. Chill
8. Serve sliced with mayonnaise made with 1 tsp orange juice and grated orange rinds( 1tbs)
Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 20, 1997