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Trout and cress terrine

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients (serves 8):


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.
Advice: Recommended Wines:
- Alsace Silvaner, Pinot blanc
- Bordeaux: Entre 2 mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly

User comments

another free recipe every day

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