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.
-
20 minMain dishCherry tomatoes, balsamic vinegar, celery, medium sized egg, semi-skimmed milk, mild olive oil, Italian stir-fry vegetable mushrooms, dried Italian herbs, cannellini canned beans, Pecorino salad flakes,richly filled Italian omelette with balsamic tomato sauce
-
35 minMain dishiglo viscuisine brittany, baguette, garlic, olive oil, lettuce, mixed leaf lettuce, nut oil, Red wine vinegar, dijon mustard, walnut, breakfast bacon,fish cuisine with Breton nut salad
-
25 minMain dishpotato slices, broccoli florets, ground cheese, liquid margarine, chicken fillet Kentucky à la minute,broccoli dish with chicken breast kentucky
-
30 minMain dishpotatoes, chicory, olive oil, cinnamon, rib chops, pears, dried thyme,chicory stew with pear
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
Loved it