Difficulty Level
Easy
Calories per 100g
Approximately 190
Servings
8 people
Preparation Time
25 minutes
Cooking Time
1 hour
Total Time
1 hour 25 minutes
This fish and vegetable terrine is a perfect summer recipe for family meals or gatherings with friends. Combining the freshness of seasonal vegetables with the delicate flavors of fish, this dish bursts with taste. Its simple and quick preparation makes it a staple for any cook, and it’s light and flavorful, ideal to be served with a crunchy salad.
Ingredients
For 8 servings:
– Carrots: 2
– Onion: 1
– Leek: 1
– Mixed raw fish: 600g
– Heavy cream: 250g
– Eggs (whites and yolks separated): 3
– Lemon for garnish (optional)
– Butter: 15g
– Olive oil: 1 tablespoon
Preparation
1. Preheat the oven to 320°F.
2. Process the raw vegetables in a food processor, then sauté them in a pan with 15g of butter and a tablespoon of olive oil.
3. In a mixing bowl, combine the processed raw fish with the cream, egg yolks, and sautéed vegetables. Season with salt and pepper to taste.
4. In a separate bowl, beat the egg whites until stiff peaks form and fold them gently into the fish and vegetable mixture.
5. Pour the mixture into a loaf pan and bake in the preheated oven for about 1 hour.
6. Serve chilled, accompanied by mayonnaise or cocktail sauce and a fresh salad.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.