Originally "terrine" is a ceramic refractory mold with a lid in which minced meat or vegetables were cooked. Later, the dish itself was called terrine. There are thousands of terrine recipes. They are made from meat, chicken, fish, vegetables and even fruits. The technology for preparing terrine is very simple: the products are chopped, as for a pate, and then folded into a mold and baked until cooked. A binding component is a must, thanks to which the terrine will keep its shape. The dish is served cut into thin slices. Today I want to share with you a recipe for how to make fish terrine. This is my favorite cooking option, and I suggest you try it too.
Purpose: For lunch / For dinner
Main Ingredient: Fish & Seafood / Dairy Products / Cream / Pangasius
Dish: Hot dishes / Snacks
- Pangasius fillet - 500 Grams
- Rice - 100 Grams
- Protein - 1 Piece
- Cream 20% - 100 Milliliters
- Salt, pepper - To taste
- Nutmeg - To taste (ground)
How to cook "Fish Terrine"
Defrost the pangasius fillet, pat dry with paper towels to remove excess moisture. Cut the fillets into small pieces and grind in a blender until they become mushy.
Boil the rice until tender and also grind in a blender to a state of gruel. Send shredded rice with fish. Add salt, nutmeg, pepper, cream, stir the mixture. Whisk the protein with a pinch of salt until stable peaks. Add protein to fish and stir until smooth.
Transfer the mixture to a baking dish. For reliability, I pre-covered it with parchment.
Bake the terrine in the oven at 180 degrees for 1 hour.
Terrin is ready. I let it cool completely, then remove from the mold, cut into thin slices and serve with sauces and herbs. Enjoy your meal!