White Fish Terrine with Salmon Roe and Dill

Name: White Fish Terrine with Salmon Roe and Dill
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 large egg white; 2 Tbsps minced fresh dill; 473 milliliters chilled heavy cream; 2 teaspoons kosher salt or 1 teaspoon table salt; 0 teaspoons freshly grated nutmeg; 3 Tbsps salmon roe; 567 grams skinless cod, scrod, or gray sole fillets, well chilled; 0 teaspoons white pepper

White Fish Terrine with Salmon Roe and Dill is a gluten free, primal, and pescatarian recipe with 8 servings. One portion of this dish contains roughly 12g of protein, 24g of fat, and a total of 265 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have egg white, gray sole fillets, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Put oven rack in middle position and preheat oven to 325°F. Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Wax Paper

Oven

Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces. Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth.

Ingredients you will need

White Pepper

Nutmeg

Fish

Salt

Equipment you will use

Food Processor

Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice.

Ingredients you will need

Egg Whites

Ice

Equipment you will use

Bowl

Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews. Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice.

Ingredients you will need

Fish

Ice

Equipment you will use

Sieve

Bowl

Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces). Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated.

Ingredients you will need

Cream

Fish

Ice

Equipment you will use

Spatula

Transfer one fourth of mixture to a small bowl and stir in dill. Gently fold salmon roe into remaining fish mixture.

Ingredients you will need

Salmon Roe

Dill

Fish

Equipment you will use

Bowl

Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon. Fill trough with dill mixture, mounding it slightly and smoothing surface. Cover with remaining roe mixture and rap mold firmly on counter to compact terrine. Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down).

Ingredients you will need

Spread

Dill

Equipment you will use

Offset Spatula

Wax Paper

Bake in awater bathuntil terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes.

Equipment you will use

Metal Skewers

Kitchen Thermometer

Oven

Knife

Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding.

To unmold, remove wax paper and run a thin knife around inside edge of mold. Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid.

Equipment you will use

Cutting Board

Wax Paper

Knife

Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates.

Equipment you will use

Spatula

Knife

*Available at bridgekitchenware.com.

Terrine may be assembled, but not baked, 1 day ahead and chilled, covered.

Equipment

Ingredients

Servings:

1large

egg white 2Tbsps

minced fresh dill 473milliliters

chilled heavy cream 2teaspoons

kosher salt or 1 teaspoon table salt 0teaspoons

freshly grated nutmeg 3Tbsps

salmon roe 567grams

skinless cod, scrod, or gray sole fillets, well chilled 0teaspoons

white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.