Black
Sheep Cooking Club
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Previews to The Black Sheep Bistro's Video Cookbook Vol 2
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Seafood
terrines are simple and fun and another great way to start off
the evening's dinner for 2 or an event for 50.
To
make;
Because
I like a finer texture in my terrines over my patés,
I use a food processor to puree them. Start the garlic, shallots
and any other vegetables* you choose, with a little olive oil,
and some cream, then add the fish small amounts at a time.
(In
this video we used salmon.) Soften the texture and flavor with
some heavy cream, add in a few eggs to bind, then season with
Rick's Chef Salt, salt, peppers (white, black, green and or
pink) and some herbs. Favorites can include one or more of
the following;
Herbs de Provence, thyme, Italian Herbs, parsley, chervil,
rosemary, and basil but there are many more. Test the terrine's
texture
and flavor by cooking a small amount as shown (or drop some
in 200° water for a few minutes like a quenelle.) Finish
seasoning as needed. Spoon finished terrine into a loaf pan
lined with
parchment paper (so it doesn't stick) then place in a bain
marie and cook in a 400° oven till the terrine reaches
160° or
slightly above (about 90 minutes.)
Serve
with toast points, croutons, crackers, on top of a salad or even
in a baguette as a sandwich. Mustards, cornichons, certain jams,
jellies, honeys and a vast array of cheeses can be fun too!
Sometimes
I like to add; diced bell peppers or artichokes, green peppercorns,
nuts like pistachios and even chunks of the fish, shrimp, crab,
lobster or a host of other delights at the end, after I've pureed
everything so there are "bits" in the finished product.
End
Note
This
same mixture can be used to make wonderful quenelles. Variations
are almost endless!
Video
on Vimeo!
