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Jenrocks2
Terrine with dill sauce
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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
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Preheat the oven to 160ºC.
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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.
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Remove the tureen from the oven and rest for 5 minutes. Heat the sauce again and stir in 2 tablespoons of dill.
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Pour the tureen out of the mold and roll through the rest of the dill. Serve the sauce.
-
16 minMain dishchicken breast, fresh ginger, peanut oil, mushroom stir-fry mix, coconut milk, tap water, stir-fry noodles chicken curry, fresh coriander,curry coconut soup with noodles -
30 minMain dishbutter or margarine, Provencal mini-carts, Dutch stir-fry vegetables, ham cubes, eggs (M), ground old cheese, cucumber, thousand Island dressing,firm omelette with mini-circles -
5 minMain dishoak leaf lettuce melange, multigrain tortilla wrap, American coleslaw, smoked chicken strips,wraps with chicken and coleslaw -
25 minMain dishchives, butter, bread crumb, mustard, lemon zest, frozen salmon fillet, lemon,salmon with chive-mustard panade
Nutrition
580Calories
Fat62% DV40g
Protein96% DV48g
Carbs1% DV4g
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