Scorpionfish Terrine
This delicate scorpionfish terrine is seafood-forward, making it perfect for elegant celebrations. Serve it cold for a refreshing starter.
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Servings: 8 | Prep: 30 min | Cook: 60 min | Total: 180 min
Tags: celebration, cold dish, seafood, starter
Ingredients
- 500.0 g scorpionfish fillets (ensure they are deboned and skinned)
- 200.0 ml double cream
- 3.0 egg whites (from large eggs)
- 2.0 gelatine sheets (soaked in cold water)
- 1.0 lemon zest (from one lemon)
- 2.0 tbsp fresh dill (finely chopped)
- 1.0 tsp salt
- 0.5 tsp white pepper
- 1.0 tbsp olive oil
Instructions
- Preheat the oven to 160°C (320°F).
- Brush a loaf tin lightly with olive oil to prevent sticking.
- Place the scorpionfish fillets in a food processor and blend until smooth.
- Add the double cream, egg whites, lemon zest, salt, and white pepper to the fish and blend until well combined and fluffy.
- Gently fold in the soaked gelatine and chopped dill until evenly distributed.
- Pour the mixture into the prepared loaf tin, smoothing the top with a spatula.
- Place the loaf tin in a larger baking dish and fill the dish with hot water halfway up the sides of the loaf tin to create a bain-marie.
- Bake in the preheated oven for about 60 minutes, or until the terrine is just set and slightly firm to the touch.
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