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.
-
30 minMain dishpancake mix, semi-skimmed milk, medium sized egg, low-fat smoked bacon strips, Apple, onion, traditional olive oil, vinegar, soft goat's cheese honey 45, oak leaf lettuce melange,bacon-goat cheese pancake with apple salad -
14 minMain dishtomato cubes, water, vegetable stock, plays fiber rich, Red Pesto, Italian stir-fry mix, low-fat smoked bacon strips, lemon,summer minestrone with spelled and bacon -
295 minMain dishRed pepper, Red peppers, garlic, Apple, ground cumin (djinten), clove powder, hampen, oil, pineapple, sweet onion, fresh coriander,pork strips in spicy sauce -
30 minMain dishbaking flour, sticking potato, vegetarian stir-fry cubes, sunflower oil, mild Indian curry paste, tomato cubes, coconut milk, pappadum natural, fresh coriander,cauliflower curry with pappadums
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
Loved it