White Snapper Terrine With Beurre Blanc

READY IN: 1hr 5mins
SERVES: 8-12




  • 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.