Fish terrine

Category: Fish dishes
Fish terrine

Ingredients

notothenia (or other marine white fish) 700 gram
turnip onion 1 piece
boiled carrots 2 pieces
Bay leaf 1 piece
sweet peas 3-4 pieces
carnation 2-3 pieces
salt taste
dry white wine or grape juice 100 milliliters
spinach (I have frozen) 60 grams
tangerines 4 pieces
dill 2-3 twigs
ground black pepper taste
gelatin 17 grams
water for gelatin 50 grams
lemon 1/2 piece
broth water 500 milliliters
vegetable oil 1-2 tbsp. spoons

Cooking method

  • Fish terrinePour gelatin with cold water, stir and leave to swell.
  • Fish terrineWith a shade of shade, clean the scales, remove the insides, trim the fins and wash well.
  • Fish terrineCut off fillets.
  • Fish terrinePour fish bones, onions, spices with cold water and bring to a boil over high heat. Reduce the fire to a minimum so that there is a very low boil. Then the broth will not be cloudy.
  • Fish terrineRemove noise or foam (who removes what), salt. Let it simmer for 5 minutes.
  • Fish terrineAdd dry wine or grape juice. Let it boil and turn off.
  • Fish terrineWash tangerines and peel them and remove all films. If not removed from the films, they will give bitterness.
  • Fish terrinePeel the carrots and cut into thin strips with a peeler or knife.
  • Fish terrineWash the lemon well and pour over boiling water to remove the bitterness. Cut into thin rings.
  • Fish terrineDefrost the spinach and squeeze. Cut. If you have fresh spinach, then boil the water, dip the spinach there for 5-10 seconds. Remove quickly and rinse with cold water. This will stop the cooking process and the spinach will not change color.
  • Fish terrine
  • Fish terrineHeat the frying pan with oil, put the fish, salt and pepper.
  • Fish terrineFry just a little on both sides. While frying, try to squeeze the fish so that it stays as even as possible.
  • Fish terrinePour some broth into the fish, reduce heat and bring it to readiness.
  • Fish terrinePut the finished fish on a board and let it cool slightly. Take out the bones. This will be very easy to do, because in the finished fish the bones "pop out" upwards. They are very clearly visible and felt to the touch. The bones can be removed with your fingers or with tweezers.
  • Fish terrineRemove bones and spices from fish broth. Strain the broth. Add swollen gelatin to it. Dissolve gelatin in warm broth. If the broth is cold, heat it slightly. Strain the broth again.
  • Fish terrinePlace the carrots on the sides and bottom of the mold.
  • Fish terrineLay out half of the fish.
  • Fish terrineLay the empty places with tangerines.
  • Fish terrineSpread half of the spinach in places.
  • Fish terrineA few slices of lemon.
  • Fish terrineSprinkle with chopped dill and repeat layers.
  • Fish terrinePour the broth with gelatin.
  • Allow to cool and refrigerate until solidified. Get it. Dip the mold in hot water for a few seconds or blow it off from all sides with a hairdryer, or wrap it in a hot towel. Cover the dish with a dish and turn over. Cut with a very sharp knife.
  • Fish terrine
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was spied on in the Ukrainian program "All will be good." In turn, the chef who prepared this dish spied in a French restaurant.
Tasty, bright, festive. Recommend!

redleafa
Very nice! At first I didn't even realize that there were carrots on top.
Svetta
A beautiful recipe, I'll cook myself on NG! At first I thought that there were layers of red fish on top, and then I read about carrots.
Lera-7
Oh, what a recipe! No words, only emotions. Thank you for such beauty!
izumka
Quote: svetta
A beautiful recipe, I'll cook myself on NG!
And I! And I! And I!!!
Tanyulya
Handsomely!!! Angel, how do you taste? I somehow cooked fish with oranges for myself, ate, of course, it would be a sin to throw out the food, but I didn't like oranges at all
nebes
Oh, what a Beauty))) Yes, you won't immediately understand that these are carrots. Taste is a matter of Taste, but beautiful ...
kavmins
very nice! wonderful presentation ... as always, Angela, you never cease to amaze !!!!
about the taste - I don't know, but who doesn't like tangerines - you can put an egg in slices for beauty and taste, it goes well with fish ..
RepeShock

Oh, how beautiful it is!
at first I thought that this is a salmon on top, and this is a carrot

So festive, class! Thank you, Angela!
Zhannptica
That is, raw carrots ??? Does it crunch?
_Milana_
The recipe says that you need to take boiled carrots.
Zhannptica
_Milana_, thank you!! And I reviewed the steps twice and did not understand, eh ..


Added on Friday 16 Dec 2016 00:47

Angel, I REALLY want to make a jellied one. Well, very much)) I like the composition. Both tangerines and spinach are my topic)) but lemons .., probably I'll replace it with cranberries, or not ...
ang-kay
Girls, thanks to all. Cook, I hope you enjoy it.
Quote: redleafa
I did not understand that there were carrots on top.
Quote: svetta
that on top are layers of red fish
Quote: RepeShock
that this salmon lies on top
Deception specific
Quote: Tanyulya
how do you taste? I somehow cooked myself a fish with oranges, I didn't like it
With oranges and I would not like it. Mandarin is not as aggressive as it tastes to me. This is not the first time I cook fish with tangerines, we like it. Some citrus notes and a slight aftertaste. But again, it's all a matter of taste.
Quote: kavmins
who does not like tangerines - you can put an egg in slices for beauty and taste
Marina, agree. But whole quail eggs are better, so that the yolk in the cut egg does not crumble during pouring and does not muddy the broth.
Quote: Zhannptica
That is, the carrots are raw?
Jeanne, boiled. I wrote in Ingriki.
Quote: Zhannptica
but lemons .., probably I'll replace them with cranberries, or not ...
Jeanne, you can also cranberries. In my opinion it will be good. It is even more beautiful if it gets caught on the cut and does not burst, letting in the juice.
Girls, space for creativity!
Tumanchik
Quote: RepeShock
at first I thought that this is a salmon on top, and this is a carrot
similarly! very impressive! and budget
perhaps you should think of the recipe as a festive one!
ang-kay
Irishkina, thanks) Yes, the dish is festive.
Yutan
Thanks for the recipe! Made a fish terrine from mackerel fillets. The filling did not particularly bother. I made two boiled eggs, instead of spinach, I sprinkled frozen herbs (dill, parsley) from the freezer. I made a small portion for the trial. We ate it instantly!
Thank you very much for the recipe !!!
ang-kay
Tatyana, to health. I will be glad if the recipe falls in love and takes root)
velli
: hi: And I have never tried Noto shade and I don’t know what it tastes like, but I will definitely do it with mackerel or sea bass! No spinach, there are frozen herbs: parsley, dill, green onions. I'll also lay quail eggs. A very good idea for serving fish aspic! Thank you so much Angela for it and it is beautiful and tasty!
ang-kay
Valyush, I like nototenia. I love her fried very much. Try it on occasion. Maybe you will like it too) A terrine-space for creativity. Go for it!
velli
Angela, it tastes like river fish or sea fish. I can’t stand any river water. The smell causes a gag reflex.
ang-kay
valentine, this is a sea fish
Tumanchik
Anzhik, my sun! I cooked it only in a different form. Delicious
Fish terrine
ang-kay
Irishkina, very beautiful. Transparent. Thanks for bringing. Did you like it?
Tumanchik
Quote: ang-kay

Irishkina, very beautiful. Transparent. Thanks for bringing. Did you like it?
highly!
made from hake
ang-kay
I am very glad. So nice
Vinokurova
Quote: svetta
At first I thought that there were layers of red fish on top, and then I read about carrots.
It's anological!
very elegant and festive !. thanks for the recipe !.
Angela, can I go without lemon? my lemon in aspic and generally with fish do not like .. will the taste lose much?
ang-kay
AlenKa, yes you can put whatever you like. You don't have to put what you don't like)

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