Fish Terrine Recipe - Cooking Index
Fish Terrine Recipe - Cooking Index
| 1 | Onion - quartered | |
| 1 | Carrot (small) | |
| 1 tablespoon | 15ml | Vegetable oil |
| 3 tablespoons | 45ml | Fresh parsley |
| 2 tablespoons | 30ml | Fresh dill |
| 1 lb | 454g / 16oz | White fish fillets |
| 1/2 lb | 227g / 8oz | Salmon fillet |
| 2 | Eggs | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 3/4 cup | 177ml | Cold water |
Heat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with aluminum foil; spray foil with nonstick cooking spray. In a food processor, process onion and carrot until finely chopped.
Heat oil in a medium skillet over medium heat. Cook onion and carrot until softened, about 5 minutes.
Place parsley and dill in processor; process until chopped. Add white fish, salmon, eggs, salt, and pepper; process in pulses until fairly smooth. Add vegetables; pulse to combine. Gradually add water and process until incorporated.
Transfer mixture to loaf pan; smooth top. Cover with aluminum foil. Place a roasting pan in oven. Half fill with hot water. Place loaf pan in roasting pan (water should come at least halfway up sides of pan). Bake 1 hour until terrine is set. Remove from oven. Cool slightly before refrigerating. When chilled, unmold and cut into slices.
This recipe yields 8 servings.
Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 13 grams
Fat: 6 grams
Calories: 119
Description:
"This easy terrine is a great change of pace from gefilte fish. For a quick sauce, mix equal parts white horseradish and mayonnaise."
Source:
Atkins Cookbook at http://atkinscenter.com
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