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 dishparma ham, raw ham, sage, basil, pork sausage, veal sugar, oil, liquid baking product, dry white wine,pork sausage rolls with parma ham and sage -
20 minMain dishonions, courgettes, fresh tagliatelle, olive oil, fresh Italian herbs, green pesto, ricotta, crayfish,pasta with ricotta and crayfish -
65 minMain dishgarlic, rosemary, olive oil, chicken legs, eggplant, tomatoes, frying oil, mini fries,French rosemary chicken with French fries -
20 minMain dishhalf-to-half minced, onion, tomato ketchup, sticking potato, oil, dried rosemary, dried thyme, dried oregano, green bean,hamburgers with oven potatoes and green beans
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
Loved it