Easy<\/p>\n
Approximately 190<\/p>\n
8 people<\/p>\n
25 minutes<\/p>\n
1 hour<\/p>\n
1 hour 25 minutes<\/p>\n
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.<\/p>\n
For 8 servings:<\/p>\n
– Carrots: 2
\n– Onion: 1
\n– Leek: 1
\n– Mixed raw fish: 600g
\n– Heavy cream: 250g
\n– Eggs (whites and yolks separated): 3
\n– Lemon for garnish (optional)
\n– Butter: 15g
\n– Olive oil: 1 tablespoon<\/p>\n
1. Preheat the oven to 320\u00b0F.
\n2. Process the raw vegetables in a food processor, then saut\u00e9 them in a pan with 15g of butter and a tablespoon of olive oil.
\n3. In a mixing bowl, combine the processed raw fish with the cream, egg yolks, and saut\u00e9ed vegetables. Season with salt and pepper to taste.
\n4. In a separate bowl, beat the egg whites until stiff peaks form and fold them gently into the fish and vegetable mixture.
\n5. Pour the mixture into a loaf pan and bake in the preheated oven for about 1 hour.
\n6. Serve chilled, accompanied by mayonnaise or cocktail sauce and a fresh salad.<\/p>\n\n\n