Text 31431, 59 rader
Skriven 2012-11-29 10:30:28 av Dave Drum (1:261/38)
Ärende: SF Gate 1332
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Terrine w/Lemon-Horseradish Mayonnaise - PT 2
 Categories: Seafood, Citrus, Squash, Vegetables
      Yield: 3 servings

           CONTINUED FROM PART 1

  Cover and refrigerate the fish pastes until ready to
  assemble. You can prepare these a day in advance.

  Assembly: Preheat the oven to 350øF/175øC. Line a 5 1/2-
  to 6-cup terrine with plastic wrap long enough to fold
  over the top. Brush the inside with a light coating of
  oil. Line the bottom and sides with the sliced vegetables
  so the edges of each slice touch. Use latex gloves or wet
  your hands in cold water to keep the fish from sticking to
  your hands. Spread three-fourths of the salmon on the
  bottom and along the sides of the terrine, then one-third
  of the white fish in the bottom. Line up carrots and
  asparagus end-to-end the length of the terrine and gently
  seat them into the fish paste. Allow a little space
  between the vegetables so they are held in place by the
  fish paste. Cover with more white fish and repeat. Finish
  the top of the terrine (which will eventually become the
  bottom when it is turned out onto a platter) with the rest
  of the salmon. When the terrine is filled, fold the
  plastic wrap over the top and cover with lid or seal with
  a piece of heavy-duty foil. Place the terrine in a larger
  oven-proof dish and fill the bottom of the pan with an
  inch of hot water. Bake until a thermometer inserted into
  the middle of the terrine reaches 135øF/57øC, about 55 to
  70 minutes depending on the shape and thickness of the
  terrine. Remove the terrine from the water. If serving
  warm, let cool slightly before turning out. Otherwise let
  cool to room temperature.

  Serve on a platter buffet-style or slice and serve as a
  first course on a bed of lightly dressed greens. Offer the
  lemon-horseradish mayonnaise on the side or drizzled over
  the slices.

  Note: Wash the utensils and the food processor with soap
  and cold water. If hot water is used the fish will cook
  onto the surface of the elements, which will then become
  more difficult to clean.

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... Never eat Chinese food in Oklahoma. - Bryan Miller

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)