Schnapper and Lobster Terrine from Tony Bilson's Recipe Book by Tony Bilson
Clean the schnapper fillet of skin and bones and cut into large dice. Place in a bowl with the white wine, thyme and half the shallots. Allow to marinate for one hour, then drain off any excess win...
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Spatula
- Refrigerator
Ingredients
- 1 live lobster, weighing 750 g
- 500 g schnapper fillet
- 600 ml cream
- 4 shallots, chopped
- 1 tbl chopped thyme
- 75 ml chardonnay
- 1 small tin truffles, chopped, juice reserved
- 50 g butter
- 1 tbl green peppercorns
- 2 egg whites
- salt
- pepper
- 1 x 20 g packet nori (seaweed)
- 2 tbl cognac
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