Other Electric Products Recipes

Terrine de Poisson (Fish Terrine)

Zojirushi Recipe – <i>Terrine de Poisson</i> (Fish <i>Terrine</i>)

This recipe makes a two-layered fish terrine. Master this recipe and design your own by rearranging and adding colorful ingredients. It'll make a lovely dish to take to a party!


            	<i>Terrine de Poisson</i> (Fish <i>Terrine</i>)  Ingredients

Ingredients (serves 4):

  • 3 green beans

White Fish Fillet Mixture:

  • 4 oz. white fish fillet (any kind)
  • 2 oz. sea scallops
  • 1/2 Tbsp. dry sherry
  • 1 egg white
  • 1/4 cup heavy cream
  • 1/4 tsp. salt
  • 1/16 tsp. white pepper

Salmon Fillet Mixture:

  • 4 oz. salmon fillet
  • 2 oz. sea scallops
  • 1/2 Tbsp. dry sherry
  • 1 egg white
  • 1/4 cup heavy cream
  • 1/4 tsp. salt
  • 1/16 tsp. white pepper

Garnish:

  • Chive, olive oil

You will need a 16 oz. terrine mold (L7.5" x W4" x H2" in this recipe). This recipe can also be made using a 1-lb. loaf pan (L8" x W4.5 x H2.5"). When using a 1-lb. loaf pan, double the amount of ingredients.

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50).


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 1
1

Line bottom of the mold with parchment paper.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 2
2

Blanch green beans in salted water (not in ingredients) for 3 minutes. Set aside.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 3
3

In a food processer or a blender, add ingredients for the white fish fillet mixture and purée until smooth.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 4
4

Pour the mixture into the terrine mold and make surface even with a rubber spatula.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 5
5

Repeat step 3 with the salmon fillet mixture.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 6
6

Arrange green beans on top of the white fish mixture in the mold. Pour salmon mixture over the white fish mixture and make surface even using the rubber spatula. Cover the mold with aluminum foil.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 7
7

If using the terrine mold, add 6 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position.
If using the 1-lb. loaf pan, add 3 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the LOW position.
Place the mold on the steaming plate.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 8
8

Cover the lid and turn the control lever to HIGH. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), turn heat down to SIMMER. For terrine mold, cook for 20 minutes. For 1-lb. loaf pan, cook for 25 minutes.

 


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 9
9

Check the doneness by inserting a skewer. If it does not come out clean, continue to cook 5 more minutes and check again. Add more water if the water level is low.

 


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 10
10

When it is cooked through, remove mold from the skillet and let it cool on a rack. Then place in the fridge and chill overnight.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 11
11

Remove the terrine from the fridge 30 minutes before serving so that it isn't too cold. Gently un-mold terrine onto a cutting board.


              <i>Terrine de Poisson</i> (Fish <i>Terrine</i>) Step 12
12

Slice and plate with garnish and serve. Enjoy!

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