White Fish Terrine With Salmon Roe And Dill
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tsps
Kosher Salt1 tsp
White Pepper1 tsp
Nutmeg (freshly grated)1 large
Egg White2 cups
Heavy Cream (chilled)2 tbsps
Dill (minced fresh)Directions:
1
Put oven rack in middle position and preheat oven to 325°F
2
Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper
3
Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces
4
Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth
5
Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice
6
Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews
7
Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice
8
Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces)
9
Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated
10
Transfer one fourth of mixture to a small bowl and stir in dill
11
Gently fold salmon roe into remaining fish mixture
12
Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon
13
Fill trough with dill mixture, mounding it slightly and smoothing surface
14
Cover with remaining roe mixture and rap mold firmly on counter to compact terrine
15
Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down)
16
Bake in awater bath until terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes
17
Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding
18
To unmold, remove wax paper and run a thin knife around inside edge of mold
19
Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid
20
Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates
21
Put oven rack in middle position and preheat oven to 325°F
22
Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper
23
Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces
24
Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth
25
Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice
26
Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews
27
Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice
28
Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces)
29
Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated
30
Transfer one fourth of mixture to a small bowl and stir in dill
31
Gently fold salmon roe into remaining fish mixture
32
Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon
33
Fill trough with dill mixture, mounding it slightly and smoothing surface
34
Cover with remaining roe mixture and rap mold firmly on counter to compact terrine
35
Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down)
36
Bake in awater bath until terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes
37
Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding
38
To unmold, remove wax paper and run a thin knife around inside edge of mold
39
Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid
40
Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates
41
*Available at bridgekitchenware
42
Com
43
*Available at bridgekitchenware
44
Com