Recipe: Light fish terrine with dill
A girls' night in the planning stages... or perhaps a light fish terrine with dill.
Ingredients · Servings 5
- 600g of salmon trout
- 200g of cod
- the juice of 2 lemons
- 60g of 15% fat cream
- 5 sheets of gelatin
- 50 ml of Poisson's Fumet
- aneth
- salt and pepper
Method · 20 min
- Steam the fish.
- Soften the gelatin sheets in a bowl of cold water.
- Crumble the fish and mix it with the crème fraîche. Add the lemon juice and dill. Season with salt and pepper.
- Drain the gelatin and melt it in a saucepan in the hot fish stock.
- Mix with the rest of the mixture. And transfer it to a cake tin.
- Cover with film and leave in the fridge for at least 5 hours.
