Recipe by Ambervim
Canada's Bonnie Stern's 1984 Cuisineart Cookbook. Looks beautiful and tastes wonderful. Very mild, even people who don't like fish will be won over by its delicate flavor. Serve hot with the sauce of cold with a flavored mayo.
- 1 1⁄2 lbs white red snapper fillets, cold (or salmon, pike, red snapper, lake trout or any medium fat fish with firm flesh)
- 1⁄2 cup pistachio nut, toasted
- 3 tablespoons cognac or 3 tablespoons brandy
- 2 egg whites, cold
- 1 1⁄2 cups whipping cream
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons black truffles, chopped (optional)
- 1 cup fish stock (chicken ok)
- 1⁄2 teaspoon tarragon
- 1 cup whipping cream
- 1⁄2 cup butter
- 10 sprigs fresh parsley
- 10 cherry tomatoes, cut as roses
- 3 tablespoons black caviar (lumpfish)
Directions See How It's Made
- Preheat oven to 350°F.
- Butter 9x5 inch loaf pan and line with parchment paper and butter the paper.
- Chop pistachio nuts and reserve.
- Cut fish into 1 inch cubes. Pat dry if needed. Add to food processor and process with 8 to 12 pulses until the fish is finely chopped. Add Cognac and egg whites and puree it all.
- With machine running, add cream slowly through feed tube. Scrape down sides once or twice. Do not overprocess. Add salt, pepper, ginger and nutmeg. Process until blended.
- Add nuts and truffles with spatula, gently.
- Transfer mix to prepared pan and cover with a piece of buttered parchment.
- Place in a larger pan filled with boiling water that comes halfway up the sides of the pan.
- Bake 30-40 minutes or until mousse mix fells firm to the touch.
- Rest 5 minutes.
- Prepare Beurre Blanc by placing stock and tarragon in a small saucepan and cook on high until reduced to about 2 tablespoons.
- Add whipping cream and reduce again to about 1/2 cup. Add butter and cook until melted.
- Keep warm until ready to serve.
- Add any liquid on top of terrine to the Beurre Blanc.
- Before inverting onto a serving platter.
- To serve, place a circle of the sauce on each plate. Cut a slice of terrine and place in the center of the plate.
- Place a dab of caviar on each slice and garnish with parley and tomato rose.
- If serving cold, refrigerate before turning out of pan.