Cod Terrine with Red Caviar
Appetizers • European
Description
Cod Terrine with Red Caviar
Ingredients
- Cod fillet 20 oz
- Heavy cream 15 fl oz
- Egg white 1 piece
- Butter 0 oz
- Dill 0 oz
- Coarse Salt 2 teaspoons
- White Pepper (whole) ¼ teaspoon
- Red Caviar 3 tablespoons
- Ground Nutmeg ¼ teaspoon
Step-by-Step Guide
Step 1
Grease the terrine mold with melted butter and line it with parchment paper, leaving enough overhang to cover the terrine later. Grease the paper with butter.
Step 2
Cut the chilled cod fillet into pieces, and in a food processor, blend the fish with salt, pepper, and nutmeg into a very smooth puree. Mix in the egg white until homogeneous, transfer the puree to a bowl, and place it in a container with ice.
Step 3
Pass the fish puree through a medium sieve. Repeat this several times, transferring the result to the bowl on ice. Weigh the puree to incorporate an equal amount of cream. Keeping the bowl with the fish on ice, carefully fold in the cold cream in batches of 40 ml.
Step 4
Set aside a quarter of the mixture and combine it with the chopped dill. Gently fold the red caviar into the remaining puree.
Step 5
Spread two-thirds of the cod with caviar mixture into the terrine mold, creating a wide longitudinal indentation in the center with a spoon, and fill it with the dill puree. Smooth the surface without mixing the purees, then distribute the remaining cod with caviar on top and carefully cover with the overhanging parchment paper.
Step 6
Cook the terrine in a water bath in a preheated oven at 320°F until it becomes firm and easily separates from the mold's walls. It will take about forty minutes for the center of the terrine to reach 42–115°F.
Step 7
Transfer the terrine mold to a rack and let it sit for about fifteen minutes. Remove the fish terrine from the mold, carefully detach it from the paper, and serve with beurre blanc sauce.
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