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Ingredientes
- 21 ounce (600 g) boneless fish such as whiting, salmon or possibly monkfish
- 7 ounce (200 g) pink shrimp peeled
- ½ c. (120 ml) liquid heavy cultured cream
- 4 Large eggs
- 1 large onion
- 2 garlic cloves
- 3 crushed rusks or possibly equivalent in dry bread crumbs
- Butter, flat-leaf parsley, pepper, salt
Direcciones
- Blend fish, garlic and onion in blender; blend rather finely
- Add in Large eggs, heavy cultured cream and rusks
- Blend to obtain a smooth frothy consistency
- Add in minced flat-leaf parsley to taste
- Salt and pepper as needed
- Butter inside of terrine
- Pour half of fish mix in bottom of terrine
- Place a layer of shrimp on first layer
- Pour rest of mix to cover completely
- Preheat oven to 350 ºF / 180 °C
- Bake in water bath for 45 min
- Serve hot or possibly cool, according to preference
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 99 | 40% |
| Total Fat 11.11g | 14% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 208mg | 9% |
| Potassium 517mg | 15% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.34g | 2% |
| Protein 29.79g | 48% |
