Terrine De Sole Aux Trois Mousses Recipe - Cooking Index
Terrine De Sole Aux Trois Mousses Recipe - Cooking Index
| Fish Mousse | ||
| 1 1/2 lbs | 681g / 24oz | Fillet of sole or flounder |
| 1/2 lb | 227g / 8oz | Scallops - washed, drained |
| 2 lbs | 908g / 32oz | Eggs (large) |
| 1 tablespoon | 15ml | Salt |
| 2 cups | 292g / 10oz | Bread crumbs |
| 2 cups | 474ml | Heavy cream - (to 3 cups) |
| 4 tablespoons | 60ml | Fresh lemon juice |
| Freshly-grated white pepper - to taste | ||
| Nutmeg - to taste | ||
| Watercress and Salmon Garnish | ||
| 1 | Fresh watercress | |
| 4 | Scallions - (to 5) | |
| 2 1/2 tablespoons | 37ml | Butter - (to 3 tbspns) |
| 1/4 lb | 113g / 4oz | Smoked salmon |
Pre-heat oven to 350 degrees and place a roasting pan half full of water in it, for baking the terrine. Cut a piece of waxed paper a little larger all around than the terrine, and a piece of aluminum foil slightly larger than that. Butter one side of the waxed paper.
Pull the tender leaves and top stems off the watercress (you may save the rest for watercress soup), and chop them very fine, mince with the white and tender green of the scallions; saute slowly in 2 tablespoons butter for a minute or so, until limp. Set aside in a bowl. Look over the salmon to be sure there are no bones.
Cut fillets into 2-inch pieces and puree with the scallops, using the steelblade. Remove cover and add the eggs, salt, bread crumbs, 2 cups cream, the lemon juice, 10 grinds of pepper, and nutmeg. Puree for 30 seconds or so. Remove cover; scrape and stir contents about, and puree longer if not smooth. When you spoon a little up, mousse should hold its shape softly -- if you think it could take more cream, start the machine again, and add more in a thin stream, checking that you have not softened the puree too much. Remove cover, and taste carefully for seasoning -- it should seem a little oversalted and overseasoned if you are to serve it cold, since the seasonings will become less strong once a mousse is cooked and cooled.
Assembling the terrine: (The mousse is arranged in layers in the terrine: plain mousse; green; plain mousse; salmon; ending with plain mousse. Some of the plain mousse is blended with the watercress and with the salmon; otherwise the layers would separate when the mousse is sliced.)
Spread a layer of plain mousse in the terrine, filling it by 1/4. Smooth out with the back of a soup spoon dipped in cold water. Stir a dollop of mousse into the watercress (about twice the amount of mousse to cress) and spread into terrine, smoothing it also with a wet spoon. Spread on another layer of plain mousse, and then remove all but a large dollop of mousse from the processor bowl. Place salmon in processor with the remaining mousse and puree for several seconds until smooth; spread the salmon in the terrine, and top with a final layer of plain mousse, filling the terrine to the top. Cover with waxed paper, buttered-side down, then wax-paper and foil should not come too far down sides of mold, or water from baking pan may seep into mousse.
Assembled terrine should be baked promptly, since raw fish deteriorates rapidly even under refrigeration.
Baking: 1 1/4 to 1 1/2 hours. As soon as possible, set the terrine in the pre-heated oven in the pan of hot water. When mousse starts to rise above rim of terrine, after an hour or more, it is almost done -- and not until then. It is done at an interior temperature reading of 160 degrees. Can be served hot or cold.
This recipe yields 8 to 10 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9374) - from the TV FOOD - NETWORK
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