Minggu, 23 Januari 2011

Western Culinary art(salmon and spinach terrine)

Terrine de Saumon aux Epinards - Riz Spécial
Salmon and Spinach terrine - Special rice
Prep'Time : 30 minutes
Cook Time : 15 minutes
Very refined

Much original, this dish is very refined and quiet light.
Ingredients for 4 people :
- 600 gr [1.
1/3 lb] fresh salmon filets
(have them cut inlong "leaves" when you buy them)
- 900 gr [2 lb] frozen spinach
- 2 eggs
- 4 Tbspoons sour cream
- 3 Tbspoons olive oil
- salt & pepper
- butter for dishes
Side dish :
- 300 gr [10
1/2 oz] rice
- 100 gr [3
1/2 oz] diced bacon
- 4 handfuls pees (optional-frozen are OK)
- 5 Tspoons freshly grated parmesan cheese
- 8 leaves of sage
- 2 Tspoons olive oil
Main course recipe :
Step A side dish
1- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
Cool them down under cold water and strain them as much as you can.

2- Butter 4 souffle dishes and line them with the salmon leaves ; put salt on them. and leave a large enough part outside the dish so that you can fold it back later.
Step B side dish
3- Mince the spinach and put them in salad bowl. Add the cream, eggs, nutmeg, salt and pepper and mix.
4- Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves.
5- Bake in preheated oven at 210°C / 410°F for 10 minutes.
Step C side dish
6- Get the terrines out of their cooking dishes and serve them right away on the special rice.
Side dish recipe :
Cut the diced bacon in very small pieces (as small as you can). Fry it in a non-stick pan until it gets golden brown (reckon 5 minutes) ; add the sage for the last 2 minutes. Reserve.
- In salted boiling water, cook the rice with the pees.
C- Strain the rice and add the olive oil, bacon and sage (without the cooking grease) and parmesan cheese to it ; mix.

Side dish :
Of course you don't have to cook a "special" rice. A simple rice will be fine...

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