Fish and shrimp terrine in orange mayonnaise nov 87

1 Servings

Ingredients

Quantity Ingredient
1 pounds Fish filets
1 pounds Shrimp; shelled and deveined
6 Ice cubes fish stock frozen
¼ pounds Butter or margarine
½ cup Powdered milk
1 Shallot
2 teaspoons Salt
Pepper
Nutmeg
Tarragon

Directions

Set aside 6 shrimp and season with salt and lemon 1. Grate onion, shallot and tarragon in the food processor 2. Add the fish and shrimp Add and process to a paste. Add the chilled butter and process to creamy. Add salt and pepper.

3. Add ice cubes alternating with the milk 4. Place half the mixture in a buttered 4 cup loaf pan.

5. Top with the reserved shrimp and cover with the rest of the mixture.

6. Bake 1 hour at 250 in bain marie.

7Unmold. Chill

8. Serve sliced with mayonnaise made with 1 tsp orange juice and grated orange rinds( 1tbs)

Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 20, 1997

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