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Name: Seafood Terrine with Lime And Yoghurt Dressing
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: One lemon; juice of; 1 lb Sole fillet; skinned and; 1 tb Lemon juice; Heavy Cream; 6 Sheets nori leaf seaweed; 2 Egg whites; 1/4 pt Heavy Cream; 1 lb Salmon fillet; skinned and; 1/2 Lime juice; 1/4 pt Heavy Cream; 1/4 ts Salt; 1/4 ts Salt; 1 tb Lemon juice; Chervil; chopped; Salt; 50 g Natural yoghurt; 1 ts Tomato puree; 40 ml Single cream; 8 oz Monkfish; Parsley chopped; 1 Sprig chervil; 1 Egg white; Coriander; chopped; 1 Egg white

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INGREDIENTS

MONKFISH
SOLE
SALMON
One lemon; juice of
1 lb Sole fillet; skinned and
1 tb Lemon juice
Heavy Cream
6 Sheets nori leaf seaweed
2 Egg whites
1/4 pt Heavy Cream
1 lb Salmon fillet; skinned and
1/2 Lime juice
1/4 pt Heavy Cream
1/4 ts Salt
1/4 ts Salt
1 tb Lemon juice
Chervil; chopped
Salt
50 g Natural yoghurt
1 ts Tomato puree
40 ml Single cream
8 oz Monkfish
Parsley ; chopped
1 Sprig chervil
1 Egg white
Coriander; chopped
LIME AND YOGHURT DRESSING
1 Egg white

Servings

INSTRUCTIONS

For the terrine: Place the sole, lemon juice and salt, into food processor and blitz. Add the egg white and blitz. Remove from food processor and over a bowl of crushed ice, fold in the cream. Keep refrigerated. Proceed with salmon as with the sole, then with the monkfish. Place the fish into two different piping bags. One for the sole and one for the salmon. Line a terrine with clingfilm then layer with dampened nori leaf seaweed. Pipe half the terrine with the sole mousse. Make a sausage with the nori leaf and the monkfish and herb mixture. Place into the centre. Pipe out the salmon mixture over the top. Cover with a further leaf of nori, and seal. Cook for approximately 45 minutes at 160C/325F in a double boiler. Remove from the oven and leave to cool overnight before slicing. Serve with a lime and yoghurt dressing. For the lime and yoghurt dressing: Blend all ingredients together and serve with the terrine. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Seafood Terrine with Lime And Yoghurt Dressing

MONKFISH
 SOLE
 SALMON
 One lemon; juice of
1 lb Sole fillet; skinned and
1 tb Lemon juice
 Heavy Cream
6 Sheets nori leaf seaweed
2 Egg whites
1/4 pt Heavy Cream
1 lb Salmon fillet; skinned and
1/2 Lime juice
1/4 pt Heavy Cream
1/4 ts Salt
1/4 ts Salt
1 tb Lemon juice
 Chervil; chopped
 Salt
50 g Natural yoghurt
1 ts Tomato puree
40 ml Single cream
8 oz Monkfish
 Parsley chopped
1 Sprig chervil
1 Egg white
 Coriander; chopped
 LIME AND YOGHURT DRESSING
1 Egg white

For the terrine: Place the sole, lemon juice and salt, into food processor  and blitz. Add the egg white and blitz. Remove from food processor and over  a bowl of crushed ice, fold in the cream. Keep refrigerated.    Proceed with salmon as with the sole, then with the monkfish.    Place the fish into two different piping bags. One for the sole and one for  the salmon. Line a terrine with clingfilm then layer with dampened nori  leaf seaweed. Pipe half the terrine with the sole mousse. Make a sausage  with the nori leaf and the monkfish and herb mixture. Place into the  centre. Pipe out the salmon mixture over the top. Cover with a further leaf  of nori, and seal.    Cook for approximately 45 minutes at 160C/325F in a double boiler. Remove  from the oven and leave to cool overnight before slicing. Serve with a lime  and yoghurt dressing.    For the lime and yoghurt dressing: Blend all ingredients together and serve  with the terrine.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (4337g)
Recipe Makes: 1 servings

Calories: 939
Calories from Fat: 509 (54%)

Amt Per Serving		% DV

	Total Fat 56.5g	75 %
	Saturated Fat 33.3g	166 %
	Monounsaturated Fat 15.6g
	Polyunsanturated Fat 3.4g
Cholesterol 247mg		76 %
Sodium 911.9mg		31 %
Potassium 2107.2mg		55 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 19.2g
Protein 89.9g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 939

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