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Overview
- Fillet of veal in puff pastry
- Plums in redwine
- Stuffed Capsicum
- Vegetable patch
- Zander and salmon terrine
- Steamed paprika chicken with couscous salad
- Sunflower seed coated whiting
- Poached eggs on rye bagel
- Avocado milk-shake
- Cod with olive jam on turkish bread
- Salmon and crab boudin
- Corn and pea fritters
More Recipes
You'll find a few examples of our recipe creations here.
Zander and salmon terrine
Variant(s): 4 Persons
Ingredients
| Half-round terrine mould | |
| Stainless steel tray | 2/3 GN |
| fresh fillet of zander | 300 g diced |
| basil leaves | 5-6 |
| chives or dill | 1 bunch of, finely chopped |
| double cream | 1 ½ dl |
| Salt | |
| Pepper | |
| salmon fillet | 100 g, in stripes |
Recipe steps
- Put the diced zander into the freezer for 30 minutes.
- Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. Lay the basil leaves on the base of the moulds.
- Puree the double cream with the frozen diced zander in a blender or using a hand-held mixer, add the herbs and season with salt and pepper.
- Put half of the zander mixture into the mould. Lay the salmon strips across the centre, lengthways. Put the rest of the zander mixture on top. Cover the terrine with cling film.
- Put the terrine mould on to the stainless steel tray at level 2 of the cold cooking space. Start the recipe. Steam 100 °C, 20 minutes.
- Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes, then turn it out and slice it.
Tip
The terrine can be eaten hot or cold.
