Terrines of Fish and Shellfish with Vanilla Note
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
60 min
This Thermomix® recipe for Terrines of Fish and Shellfish with Vanilla Note is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These terrines of fish and shellfish are a true delicacy and are ideal as a festive starter or as a sophisticated dish for special occasions. The combination of tender fish, juicy shellfish and a fine vanilla note makes this recipe an unforgettable taste experience. I like to make these terrines for Christmas or New Year's Eve, as they can be prepared well in advance and always inspire my guests. The preparation takes some time, but the result is well worth the effort. Served with a fresh salad and a glass of white wine, these terrines are a real eye-catcher on any buffet. An absolute must for all lovers of fine cuisine!
Ingredients (21 ingredients)
-
150 g White fish fillets without bones
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10 piece Cooked peeled prawns
-
6 cl Liquid cream
-
1 clove Vanilla
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1 oeuf Egg
-
4 piece Small carrots, peeled and cut into small cubes
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0.25 c à c Ginger powder
-
to taste Salt
-
to taste Pepper
-
2 piece Egg whites and yolks separated
-
2.5 cl Milk
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2.5 cl Olive oil
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1 c à c Liquid vanilla
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25 g Parmesan
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70 g Cornstarch
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0.5 c à c Baking powder
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to taste Salt
-
10 piece Cooked and peeled prawns
-
0.5 clove Vanilla
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0.5 échalote Shallot
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1 c à s Cream
Preparation (14 steps)
Prepare fish and shellfish
Cut 150g of fish fillet without bones into cubes. Prepare 10 cooked, peeled shellfish. Slit the pod of a vanilla bean and scrape out the pulp.
Prepare fish mixture
Put the fish cubes, the shellfish, 6 cl liquid cream, 1 egg, 1/4 teaspoon ginger powder, salt, pepper and the vanilla pulp into the mixing bowl and mix for 20 sec./speed 6. Scrape from the edge with the spatula and repeat if necessary.
Prepare carrots
Cut 4 small peeled carrots into small cubes.
Cook carrots
Place the carrot cubes with salt water and the vanilla bean in the mixing bowl and cook for 5 min./100°C/speed 1. Then pour into a sieve and quench with cold water.
Mix fish mixture and carrots
Fold the cooked carrot cubes into the fish mixture.
Prepare terrines
Wrap two circles with a diameter of 8 cm with aluminum foil or baking paper. Line the insides of the circles with baking paper and place in an ovenproof dish.
Bake terrines
Fill the fish mixture into the prepared molds and press down with a spoon. Pour a glass of water into the mold and bake the terrines in a preheated oven at 200°C for 40 minutes. Then let it cool down.
Prepare salty vanilla sponge dough
Put 2 egg yolks, 2.5 cl milk, 2.5 cl olive oil, 25g parmesan, 1 tsp vanilla extract, salt, 70g cornstarch and 1/2 tsp baking powder into the mixing bowl and stir for 20 sec./speed 4.
Whisk egg white
Put 2 egg whites with a pinch of salt into the mixing bowl and whisk with the butterfly for 3 min./speed 3.5 until stiff.
Complete sponge dough
Gently fold the egg whites into the sponge cake mixture.
Bake salty vanilla sponge cake
Pour the dough into a mold and bake in a preheated oven at 180°C for 15 minutes. Let cool and cut out circles the size of the terrines.
Prepare shellfish
Peel and halve 1/2 shallot. Put the shallot in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Refine shellfish with vanilla
Add 1 tbsp butter, the chopped shallot, 1/2 vanilla bean (slit and scraped out), 10 cooked, peeled shellfish, 1 tbsp cream and a pinch of salt to the mixing bowl and heat for 2 min./50°C/gentle stir level/reverse.
To serve
Place the salty vanilla sponge cake circles on the terrines and garnish with the shellfish with vanilla.
Finished cooking? Great! 🎉
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Created by
Lea Moreau
2
2 Recipes
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0 Cookbooks
Allergens
- Shellfish
- Eggs
- Fish
- Milk
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