Scallop Terrine

Serves: 2 to (4)
Preparation Time: 20 minutes
Resting Time:  1 hour (1 hour 30 minutes)
Cooking Time: 1 hour 15 minutes
6 (12) scallops
300g (500g) john dory fillets
1 (2) shallots
75g (150g) crustless bread
150ml (250ml) milk
2 (3) eggs
50g (100g) butter
150g (300g) spinach
2 tbsp (3 tbsp) creme fraiche
2 (4) sprigs chervil
2 tbsp (4 tbsp) brandy
salt and pepper to taste

Serves: 6
Preparation Time: 30 minutes
Resting Time: 1 hour 30 minutes
Cooking Time: 1 hour 25 minutes
18 scallops
750g john dory fillets
3 shallots
200g crustless bread
375ml milk
5 eggs
150g butter
400g spinach
5 tbsp creme fraiche
6 sprigs chervil
6 tbsp brandy
salt and pepper to taste

Serves: 8
Preparation Time: 30 minutes
Resting Time: 1 hour 30 minutes
Cooking Time: 1 hour 40 minutes
24 scallops
1000g john dory fillets
4 shallots
300g crustless bread
500ml milk
6 eggs
200g butter
450g spinach
6 tbsp creme fraiche
8 sprigs chervil
8 tbsp brandy
salt and pepper to taste

Method (all models):
  1. Soak bread in milk.
  2. Clean scallops.
  3. Heat a third of the butter in frying pan.
  4. Sear scallops for 12 minutes, then flame with cognac.
  5. Set aside.
  6. Put chervil sprigs in mini bowl fitted with metal blade.
  7. Pulse 3 times and set aside.
  8. Place fish fillets in mini bowl with metal blade.
  9. Pulse 3 times.
  10. Add salt and pepper, creme fraiche, shallots, chervil and egg yolks.
  11. Blend for 2 minutes.
  12. Squeeze bread to remove surplus milk.
  13. Add bread to the mixture together with the rest of the butter.
  14. Blend for i minute.
  15. Transfer preparation to a large bowl.
  16. Chill for 1 hour.
  17. Put egg whites and a pinch of salt in the mini bowl, fitted with egg whisk.
  18. Whisk for 5 minutes (remove pusher from feed tube).
  19. Gently fold egg whites into the preparation to obtain a mousse.
  20. Return to fridge.
  21. Preheat oven to 180°C (gas mark 4).
  22. Wash spinach.
  23. Blanch for 30 seconds in boiling salty water.
  24. Drain carefully.
  25. Butter a terrine.
  26. Put in a third of the fish mousse, followed by a third of the scallops and a layer of spinach.
  27. Repeat process until all ingredients have been used.
  28. Stand terrine in a roasting tin of water.
  29. Cook in oven.
  30. Serve either slightly warm, or cold.

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