Filter
Reset
Sort ByRelevance
Jenrocks2
Terrine with dill sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 400 gram smoked salmon
- 500 gram cod fillet
- 200 milliliters creme fraiche
- 4 egg
- 1 teaspoon lemon zest
- 500 gram salmon fillet
- 1 teaspoon dried Provençal herbs
- 100 gram crayfish
- 100 milliliters dry white wine for the sauce
- 1 tablespoon butter for the sauce
- 1 tablespoon flour for the sauce
- 100 milliliters fish fond for the sauce
- 100 milliliters fish stock for the sauce
- 200 milliliters whipped cream for the sauce
- 1 tablespoon lemon juice for the sauce
- 1 bunch dill for the sauce
Directions
-
Preheat the oven to 160ºC.
-
Put the oven dish in the oven and pour a layer of boiling water into the dish. Fry the terrine in the oven for about 70 minutes. Put the plates in the oven for the last 10 minutes.
-
Remove the tureen from the oven and rest for 5 minutes. Heat the sauce again and stir in 2 tablespoons of dill.
-
Pour the tureen out of the mold and roll through the rest of the dill. Serve the sauce.
-
60 minMain dishdough for savory pie, onion, tomato, traditional olive oil, mix for spaghetti bolognese, semi-skimmed milk, minced beef, medium sized egg, grated old cheese,quiche Bolognese -
30 minMain disheggplant, tomatoes, oregano, garlic, mild olive oil, balsamic vinegar, Italian bread roll, mushroom gran formaggio burger, Galbani ricotta, baby cream lettuce,italian mushroom burger with grilled eggplant -
30 minMain dishRed pepper, garlic, fresh ginger, Japanese soy sauce, traditional olive oil, steak, fresh green beans, mie, Cherry tomatoes,asian noodle salad with steak and green beans -
20 minMain dishrib chops, butter or margarine, green beans, potato slices, sundried tomatoes in oil, cream cheese with garlic, creme fraiche,chops with garlic cream sauce
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
Loved it