Cod terrine

For 4 people
  • 1 pack (300 g) frozen cod fillet
  • Salt
  • 1 protein
  • 1 Bund Chives
  • 175 g whipped cream
  • Pepper
  • 3 EL Tomato paste
  • Cayenne pepper
  • 250 g Broccoli
  • 1/4 l vegetable broth (instant)
  • Oil
45 minutes
Let the cod fillets thaw briefly and dice. Beat 1 teaspoon tip of salt and egg white. Wash the chives, pat dry and cut into fine rolls, except for something to garnish.
Puree the fish and egg white in a blender, adding 150 g of cream. Stir chives rolls under 2/3 of the farce, except for 1 teaspoon, and season with pepper. Stir in the tomato paste into the remaining third and season with cayenne pepper.
Brush a mold (approx. 400 ml content) with oil. Layer the farces in the pan and cover them in a hot water bath in a preheated oven (electric stove: 150 ° C / gas: level 1) and let them simmer for about 30 minutes.
Let the terrine cool down for approx. 20 minutes. In the meantime, clean and wash broccoli, cut into florets and stew in boiling broth for about 5 minutes. Broccoli, except for a few florets, and 1/8 literPuree the vegetable stock.
Add the rest of the florets and cream and season with salt and pepper. Carefully loosen the terrine at the edge with a knife and turn it onto a plate. Pour in the broccoli sauce and serve garnished with the remaining chives.
Fresh baguette tastes good with it.
1 person approx.:
  • 230 kcal
  • 960 kJ
  • 16 g protein
  • 14 g fat
  • 9 g carbohydrates


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