Fish terrine with mustard and tarragon
8 - 12 people
00h 00
Ingredients
- Fish terrine:
- 200 g of salmon fillet
- 200 g of hake fillet
- 20 g of old style Dijon mustard
- 6 g of fleur de sel
- A pinch of white pepper
- 2 g of tarragon
- 2 egg whites
- 200 ml of liquid cream
- 1 tomato
- Cream of Bourbon vanilla and tarragon:
- 150 ml of whipp
Method
- For the terrine: Mash and blend the 200 g of hake with the salt, pepper, tarragon, liquid cream and the egg whites in a blender. Once blended, add the old style mustard. Separately, quarter the tomato, remove the pulp and slice. Cut the 200 g of salmon into cubes. Place the hake mousse, salmon cubes and the tomato into the terrine. Cover and cook in the microwave for 14 minutes at 800 W or in a bain-marie in the oven, preferably fan-assisted, for 35 minutes at 160°C.
- For the cream: In a bowl, beat the cream until it is whipped and add the salt, pepper, vanilla and finely chopped tarragon, beat again until it is blended. Serve the terrine topped with cream to taste.