Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients (serves 8):Method: Wash cress, blanch, strain and reduce in butter.
Blend in a food processor, add two egg yolks, a tablespoon creme fraiche and season. Put to one side.
Put trout fillets in blender, 5 more spoonfuls creme fraiche, four whole eggs and season. Blend.
Grease a terrine dish, then add a layer of trout mixture, followed by a layer of cress mixture. Alternate, finishing with a layer of trout.
Bake or cook in a bain marie at 180°C (350°F) for 50 minutes.
Serve with a home-made tomato sauce:
Tomato and Cream cheese Sauce, 75 calories per portion.
- 500g tomatoes
- 250g low-fat cream cheese
- 100ml creme fraiche
- 1 bunch tarragon
- Salt & pepper
Score tomatoes with a cross, boil for thirty seconds and remove skins.
Remove seeds and dice.
Leave to drain for twenty mins.
Mix cream cheese and cream fraiche together in a bowl, add lemon juice, tarragon, tomatoes, and season.