White Snapper Terrine With Beurre Blanc
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
8-12
ingredients
- 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)
-
Beurre Blanc
- 1 cup fish stock (chicken ok)
- 1⁄2 teaspoon tarragon
- 1 cup whipping cream
- 1⁄2 cup butter
-
Garnish
- 10 sprigs fresh parsley
- 10 cherry tomatoes, cut as roses
- 3 tablespoons black caviar (lumpfish)
directions
- 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.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.