Fish terrine
Description
The recipe won't take much time. Originally, a "terrine" was a ceramic heat-resistant dish with a lid, used to cook minced meat or vegetables. Later, the dish itself came to be called terrine. There are thousands of terrine recipes. They can be made from meat, chicken, fish, vegetables, and even fruits. The preparation technique is very simple: ingredients are minced, as for a pâté, then placed into a mold and baked until done. A binding ingredient is essential, ensuring the terrine holds its shape. The dish is served sliced into thin pieces. Today I want to share with you a recipe. Serve hot.
Instructions
- 1
Step 1
Thaw the pangasius fillet, dry it with paper towels to remove excess moisture. Cut the fillet into small pieces and blend in a blender until it forms a paste.
- 2
Step 2
Cook the rice until done, then blend it in a blender to a mashed consistency. Add the blended rice to the fish. Add salt, nutmeg, pepper, and cream, then mix well. Beat the egg white with a pinch of salt until stiff peaks form. Add the egg white to the fish mixture and stir until smooth and uniform.
- 3
Step 3
Transfer the resulting mixture into a baking dish. For safety, I first lined it with parchment paper.
- 4
Step 4
Bake the terrine in the oven at 180 degrees for 1 hour.
- 5
Step 5
The terrine is ready. I let it cool completely, then remove it from the mold, slice it thinly, and serve with sauces and fresh herbs. Enjoy your meal!