Fish terrine and rice mousse with aromatic herbs - Savoury Trips

Name: Fish terrine and rice mousse with aromatic herbs - Savoury Trips
Ingredients: 400 gr bream or some other fish/meat; 1 lemon and lemon zest; 10 chive stems; 5 parsley stems; 2 eggs; 250 gr of cottage cheese or substitute; 50 cl of chicken broth for terrine mixture and 25 cl of broth for rice mousse; 1/2 cup of rice; 150 gr of peas; 250 ml of cooking cream; rice water if necessary; salt, pepper to taste; 1 teaspoon of turmeric; Heat up the oven to 180°C.; Fillet the fish, take out the bones and bake in a saucepan for 2-4 minutes on each side depending on the size of the fillet. Make sure you don't overdo it.; Pour this mixture together with pieces of fish in a mold that you previously coated with butter/margarine/or oil and baking paper.; Bake in the oven, in water bath (explained how in the text above) for about 50-60 minutes depending on your oven. Baking time should be adjusted to your conditions and never forget that.; Cook rice al dente in much larger amount of water than what it says on the packaging instructions. You should have leftover rice water for later.; Strain the rice, keep the water.; Mix rice, salt, pepper, turmeric, 25 cl of chicken broth, cooking cream with a hand mixer along with adding rice water so as to get sauce structure. Not too thin, not too thick.; Transfer the mousse into a separate bowl and keep it the same temperature in water bath on the stove until serving with occasional stirring (explained how in the text above).; Blanch the peas for 3 minutes in boiling water, then transfer them in cold water with ice to protect the colour and stop further cooking.; Peel the peas by hand, grain by grain (this is optional). Leave them aside to wait for serving.; First serve sauce, terrine on top of the sauce and peas around terrine. Serve either tomato salad with this fish terrine or green salad.

savourytrips.com

If you have fish leftovers perfect situation to make a fish terrine. Amazing dish for everybody. Easy to prepare and so tasty fish recipe.

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Ingredients

400 gr bream or some other fish/meat
1 lemon and lemon zest
10 chive stems
5 parsley stems
2 eggs
250 gr of cottage cheese or substitute
50 cl of chicken broth for terrine mixture and 25 cl of broth for rice mousse
1/2 cup of rice
150 gr of peas
250 ml of cooking cream
rice water if necessary
salt, pepper to taste
1 teaspoon of turmeric
Heat up the oven to 180°C.
Fillet the fish, take out the bones and bake in a saucepan for 2-4 minutes on each side depending on the size of the fillet. Make sure you don't overdo it.
Pour this mixture together with pieces of fish in a mold that you previously coated with butter/margarine/or oil and baking paper.
Bake in the oven, in water bath (explained how in the text above) for about 50-60 minutes depending on your oven. Baking time should be adjusted to your conditions and never forget that.
Cook rice al dente in much larger amount of water than what it says on the packaging instructions. You should have leftover rice water for later.
Strain the rice, keep the water.
Mix rice, salt, pepper, turmeric, 25 cl of chicken broth, cooking cream with a hand mixer along with adding rice water so as to get sauce structure. Not too thin, not too thick.
Transfer the mousse into a separate bowl and keep it the same temperature in water bath on the stove until serving with occasional stirring (explained how in the text above).
Blanch the peas for 3 minutes in boiling water, then transfer them in cold water with ice to protect the colour and stop further cooking.
Peel the peas by hand, grain by grain (this is optional). Leave them aside to wait for serving.
First serve sauce, terrine on top of the sauce and peas around terrine. Serve either tomato salad with this fish terrine or green salad.