32 33
Aperitif Starters
Put the diced zander into the freezer for 30 minutes.
1
Line the terrine mould with cling film, leaving enough spare
2
to cover the terrine, once filled. Lay the basil leaves in
bottom of the terrine mould.
Puree the double cream with the frozen diced zander in a
3
blender or using a hand-held mixer, add the herbs and season
with salt and pepper.
Put half of the zander mixture into the mould. Lay the salmon
4
strips across the centre, lengthways. Spread the rest of
the zander mixture on top. Cover the terrine with cling film.
Put the terrine mould on to the stainless steel tray at level 2
5
of the cold cooking space. Steam 100 °C, 20 minutes.
Remove the cling film from the top of the terrine. Allow the terrine
6
to stand for at least 20 minutes, before turning it out.
Tip
The terrine can be eaten hot or cold.
Zander and salmon terrine
Half-round terrine mould, 0.7 l
Stainless steel tray
300 g fresh fillet of zander, diced
5–6 basil leaves
1 bunch of chives or dill,
finely chopped
1½ dl double cream
Salt
Pepper
100 g salmon fillet, in strips
Preparation: 60 minutes
|
Cooking: 20 minutes
Содержание Combair-Steam S
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