Fish and crab terrine c

This terrine is especially delicious when served cold with the horseradish and cream sauce. I always make it in the evening and then enjoy for the next day lunch, on a toasted baguette with a slice of cucumber or salad leaves. As a warm meal, serve it with the crushed new potatoes or salad and sauce of your taste.

• 500 g fillet white fish (skin removed)

• 500 g fillet red fish (skin removed)

• 300 g crab meat (shrimps, langoustines)

• 60 ml heavy cream

• 2 small shallots

• 2-3 tsp corn starch

• 2 tbsp butter

• 1/2 tsp lemon pepper

• 1/2 tsp black pepper

• 2 medium-ranged eggs

• 50 ml chopped dill

• salt

# 9702-in a food processor separately pulse the white and red fish adding 1 shallot to each mixture, transfer the meat into 2 separate bowls

# 9702-cut finely the crab meat, divide between the bowls of red and white meat

# 9702-whisk lightly the eggs, add the salt, dill, pepper and cream

# 9702-divide the egg mixture in 2 parts and add it into each fish meat bowl, also add 1-1 / 5 tsp corn starch and 1 tbsp melted butter into each bowl

# 9702-thoroughly mix the meat until nice and smooth, leave to chill for 40 min in a fridge

# 9702-grease the parchment paper with the butter

# 9702-transfer the white fish mixture into a parchment paper forming an oblong shape (the short side should be 8 inches, the long side depends on the length of your terrine dish)

# 9702-cover the meat layer with the cling film and roll out with the rolling pin

# 9702-remove the film, spread over the red fish mixture into identical rectangle, cover with the cling film and roll out again with the rolling pin

# 9702-remove the film and helping yourself with the parchment paper roll up the meat

# 9702-place the roll in the centre of the parchment paper, transfer the roll together with the parchment paper into a terrine dish

# 9702-cover the roll with the edges of the parchment paper

# 9702-place the terrine dish into a bigger dish filled with water by 1/2

# 9702-bake at 180C for 30-40 min

# 9702-when the terrine is ready, remove it from the parchment paper, transfer into a dish, cover with the lid and cool down

THOUGHTS and IDEAS

You can take any fish of your choice, I had grouper, wild salmon and king crab meat. You can take the shrimps instead of the crab. I never add the breadcrumbs or bread to the minced meat, I prefer to add the starch, which makes the minced meat smooth and firm.