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 dishpuff pastry, feta, Red pepper, pine nuts, olive oil, Red wine vinegar, lamb's lettuce,puff pastry tart with feta and paprika -
30 minMain dishtomatoes, jalopeño slices (jar), thick cut chorizo, Red onion, oil, Red wine, salt, pepper, entrecotes, coriander,sirloin steak with chorizosalsa -
40 minMain dishCheddar, baking flour, wheat flour, American burger herbs, medium sized egg, schnitt bun, Hummus, baby cream lettuce, cut red cabbages, sweet and sour gherkin slices,homemade cauliflower burger with hummus -
20 minMain dishgarlic, lemon, fresh flat parsley, extra virgin olive oil, zucchini, fresh tortelloni ricotta di bufela e limone, Dutch shrimps,lemon tortelloni and shrimps
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
Loved it