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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This requires a bit of work but it looks stunning and tastes fantastic and your guests will definitely be wowed. Ingredients:
2/3 cup frozen tiny peas, thawed |
2 1/2 tablespoons minced fresh chives |
1 pinch sugar |
salt |
2 sole fillets or 2 flounder, each weighing about 10 oz,and about the same length as the terrine mold |
1 tablespoon dry white wine |
1 1/2 lbs medium shrimp, shelled and deveined |
1 large shallot, coarsely chopped |
1 egg white |
1/2 teaspoon salt |
1 cup whipping cream |
1 tablespoon fresh lemon juice |
2 small green onions |
2 egg yolks, room temperature |
2 teaspoons dijon mustard |
1 tablespoon fresh lemon juice |
2/3-1 cup olive oil |
4 tablespoons minced fresh parsley |
1/2 teaspoon crumbled dried basil |
2 tablespoons minced fresh chives |
1/2-2/3 cup half-and-half |
Directions:
1. For mousse: Pat peas dry.
2. Transfer to processor.
3. Add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
4. Add salt.
5. Chill.
6. Sprinkle fillets with wine.
7. Cover and refrigerate until ready to use.
8. Freeze processor work bowl, steel knife and top, atleast 1 hour.
9. Refrigerate all remaining ingredients.
10. Preheat oven to 350F and position rack in center of oven.
11. Generously butter 3-cup, non-metal, rectangular terrine mold.
12. Cut 4 shrimp into quarters and set aside.
13. Place remainder in cold work bowl.
14. Add shallot and blend well, using on/off turns.
15. Mix in egg white and salt.
16. With machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
17. Remove steel knife and scrape off all mousse.
18. Stir in lemon juice, reserved shrimp and remaining chives.
19. Spread slightly less than half of mousse into prepared mold.
20. Pat refrigerated fish dry.
21. Lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
22. Mound peas down length of fillet and, using hands, mold almost to enclose.
23. Set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
24. Add remaining mousse to cover completely.
25. Smooth top and tap mold sharply on work surface several times to eliminate air pockets.
26. Cover with piece of buttered foil, sealing edges tightly.
27. Set mold in large pan.
28. Add enough hot water to come halfway up sides of mold.
29. Bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
30. Remove from hot water.
31. Let cool to room temperature.
32. Refrigerate overnight.
33. For Green Herb Sauce: Chop onions in processor using on/off turns.
34. Add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
35. With machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
36. Add remaining oil as necessary, until sauce is consistency of mayonnaise.
37. Blend in parsley and basil.
38. With machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
39. Season to taste.
40. Stir in chives just before serving.
41. To serve: Dip mold in hot water.
42. Loosen edges with the tip of a sharp knife and invert onto serving platter.
43. Let stand at room temperature 45 minutes.
44. Cut terrine into 1/2 to 3/4 inch wide slices, bracing end with wide spatula.
45. Arrange on individual plates.
46. Drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.
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