On cold plates, for example at buffets, but also as a cold starter with leaf salads, the salmon tureen is still indispensable today. The terrine is refined with an insert of fish fillet. In this example, we chose a piece of salmon top loin that we wrapped in blanched spinach leaves.
Material needed :
- Food processor with cutter function
- Cooking pot and bowl for blanching
- Kitchen strainer for draining
- cutting board
- Clean paper or tea towels
- Terrine Shape
- chef’s knife
- palette
- cling film
- oven or steamer
- Casserole dish if no steamer is available
Ingredients:
- For the farce
- 100%: skinned, cube-sized salmon cuts that cannot be used for more refined preparation, i.e. tail piece, belly and possibly bottom loin
- 60%: whipped cream ice cold
- 2% fine salt (based on the total weight of the stuffing)
- 2% Pernod or other aniseed liquor
- 1% lemon juice
- ground white pepper to taste
- for the core
- Leaf spinach, alternatively chard leaves are freed from the panicles
- 1 strand of fish fillet, in this example salmon toploin
- some thyme rubbed and dried
Action:
- Preparation of the core
- Cut the toploin so that it is about 20% the diameter of the terrine mold and as long as the inside of the terrine mold
- Wash the spinach leaves and blanch briefly, rinse in ice water and drain
- Spread the spinach leaves out on cling film so that the resulting mat is as long as the terrine and 5 times as wide as the fillet
- gently pat dry
- For the farce
- Weigh the entire mass (fish + cream).
- measure salt
- Measure out Pernod and lemon juice
- Place the ice-cold fish trimmings in the food processor and sprinkle with the salt
- Add Pernod, lemon juice and pepper
- Close the food processor and chop everything very finely on high
- If the lid has an opening, gradually add the cream and continue to cutter (for machines without an opening, first cutter under 1/4 of the cream and then add the rest and cutter again
- the farce is ready when it has a silky sheen and the cream has been completely incorporated
- Complete the tureen core
- Spread some farce thinly on the spinach leaves
- sprinkle with some thyme
- place the fillet on the mat
- Wrap in cling film and remove foil
- Finish the tureen
- Rinse the terrine mold with cold water, do not dry
- Line the mold with cling film, the film should be three times the length of the mold
- in order to snuggle the film tightly against the walls, the mold is filled with cold water
- Now the foil can be pulled out so that there are no more air bubbles between the foil and the terrine mould
- Fill the terrine 1/3 full with the farce and smooth it out
- tamp the whole mold onto a torchon or tea towel to eliminate any air pockets
- place the core in the mold and fill the mold with the remaining farce
- tamp up again and avoid air pockets
- Fold the protruding cling film over the mold and smooth it out
- Cook the terrine mold in the steam cooker at 80°C to a core temperature of 60°C
- Without a steamer in a water bath:
- Heat the oven to 120°C
- Heat a sufficiently large and high casserole dish
- put the tureen in
- fill up with boiling water until the terrine is 2/3 in the water bath
- and cook for 10 minutes per centimeter of diameter
- If necessary, this also works on the stove in a casserole over low heat
- Without a steamer in a water bath:
- Leave the terrine to cool in the mold and refrigerate for at least 12 hours
- Slice and arrange
