Terrine Of America's Three Smoked Fish
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Terrine Of America's Three Smoked Fish
  Smoked    Terrines    Fish    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18986. Report a problem with this recipe.
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      Title: Terrine of america's three smoked fish
 Categories: Seafoods, Terrines, Masterchefs, New york, Aap
      Yield: 12 Servings
 
MMMMM---------------------------MOUSSE--------------------------------
  1 1/2 lb Fish, white, fillets (such
           -- as monkfish, or halibut)
           -- trimmed, cut into chunks
    1/2 lb Fish, white, smoked, cut
           -- into chunks
      2    Egg yolks
      3    Egg whites
      2 c  Cream, whipping
    1/2 c  Parsley, chopped
      6 dr Hot pepper sauce
      2 ts Salt
      1 pn Pepper, white
  1 1/4 lb Salmon, chilled, cut into
           -- 1/2-inch-thick slices
  1 1/4 lb Sturgeon, smoked, chilled
           -- sliced into 1/2-inch
           -- thick slices

MMMMM--------------------------DRESSING-------------------------------
      2    Egg yolks
      1 tb Water, cold
      1 c  Oil, vegetable
      2 tb Oil, vegetable
      6 tb Vinegar, white wine
      2 c  Cream, sour
    1/4 c  Champagne OR
    1/4 c  Wine, white, dry (opt)
      2 ts Salt (or to taste)
    1/2 ts Pepper, black, ground

MMMMM-------------------------GARNISHES------------------------------
      2    Eggs, cooked, hard
      1 sm Onion, finely chopped
    1/4 c  Parsley, chopped
      4 oz Caviar, golden (fresh white
           -- fish roe)
      4 oz Caviar, sturgeon
 
  For Mousse: ===========
  
       Process fish fillets, smoked white fish, and egg yolks to smooth
  puree in processor, working in batches as necessary and scraping down
  sides occasionally.  Add egg whites one by one, blending well.
  Gradually add cream, scraping sides of bowl as needed.  Transfer
  mousse to bowl and place bowl in a larger bowl of ice.  Stir in 1/2
  cup parsley, hot pepper sauce, salt and a pinch of pepper.  Adjust
  seasonings to taste and chill well.
  
       Lightly butter a 12 x 3 x 4-inch ceramic terrine (a standard 9 x
  3-inch loaf pan can also be used).  Preheat oven to 350 F.  Place well
  chilled smoked salmon on work surface and split it down center,
  removing any small bones.  Cut each half into rectangles about 2
  inches wide and the length of the mold, squaring off edges neatly.
  Cut two rectangles of smoked sturgeon to the same size.
  
       Use a rubber spatula to spread 1/4 inch layer of mousse evenly
  over the bottom and sides of the mold.  Lay one rectangle of smoked
  salmon down the center.  Spread a 1/2 inch thick layer of mousse over
  the salmon, smoothing neatly.  Top with a layer of smoked sturgeon,
  then 1/2 inch layer of mousse; repeat until mold is filled, ending
  with smooth layer of mousse. Tap filled pan gently on work surface to
  eliminate air bubbles. Top with buttered aluminum foil, buttered side
  down.  Wrap a second layer of foil over top and place mold in a
  roasting pan.
  
       Place the pan on the center rack of your oven and pour hot water
  into roasting pan to come about halfway up outside of terrine.  Bake
  45 to 60 minutes, or until a skewer inserted in center comes out
  clean (a 9 x 3 inch mold may take as long as 1 hour and 10 minutes.)
  Remove the mold from the water bath and cool on rack.
  
  For Dressing: =============
  
       Place egg yolks and water in bowl of mixer and beat until
  creamy.  Add oil very slowly.  When about half of the oil has been
  incorporated, begin alternating oil and vinegar, adding them in a
  thin stream.  Whisk in sour cream briefly, then Champagne.  Add salt
  and pepper and chill dressing, thinning, if necessary, with a little
  milk.
  
       To garnish; separate the hard cooked egg yolks from egg whites
  and chop each coarsely.  Use a napkin to press whites and yolks
  separately through a sieve.
  
       To serve, run a knife around the edges of the terrine, then
  unmold by inverting it onto a serving platter.  Holding a kitchen
  towel dipped in hot water over the mold for a few seconds, lift off
  the mold.  Slice the terrine with a knife dipped in cold water.
  Cover the bottom of each chilled serving plate with dressing.  Center
  a slice of terrine on each plate. Surround the terrine with a ring of
  chopped egg yolk and egg white, onion and parsley.  Place 6 small
  spoonfuls of caviar, 2 of each kind of roe, over the garnishes around
  the plate.
  
       Serve immediately.




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Recipe ID 18986 (Apr 03, 2005)

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