Terrine Of America's Three Smoked Fish

* Exported from MasterCook *

TERRINE OF AMERICA'S THREE SMOKED FISH

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MOUSSE-----
1 1/2 lb Fish, white, fillets (such
-- as monkfish, or halibut)
-- trimmed, cut into chunks
1/2 lb Fish, white, smoked, cut
-- into chunks
2 Egg yolks
3 Egg whites
2 c Cream, whipping
1/2 c Parsley, chopped
6 dr Hot pepper sauce
2 ts Salt
1 pn Pepper, white
1 1/4 lb Salmon, chilled, cut into
-- 1/2-inch-thick slices
1 1/4 lb Sturgeon, smoked, chilled
-- sliced into 1/2-inch
-- thick slices
-----DRESSING-----
2 Egg yolks
1 tb Water, cold
1 c Oil, vegetable
2 tb Oil, vegetable
6 tb Vinegar, white wine
2 c Cream, sour
1/4 c Champagne OR
1/4 c Wine, white, dry (opt)
2 ts Salt (or to taste)
1/2 ts Pepper, black, ground
-----GARNISHES-----
2 Eggs, cooked, hard
1 sm Onion, finely chopped
1/4 c Parsley, chopped
4 oz Caviar, golden (fresh white
-- fish roe)
4 oz Caviar, sturgeon

For Mousse:
ÿÿÿÿ

Process fish fillets, smoked white fish, and egg
yolks to smooth puree in processor, working in batches
as necessary and scraping down sides occasionally.
Add egg whites one by one, blending well. Gradually
add cream, scraping sides of bowl as needed. Transfer
mousse to bowl and place bowl in a larger bowl of ice.
Stir in 1/2 cup parsley, hot pepper sauce, salt and a
pinch of pepper. Adjust seasonings to taste and chill
well.

Lightly butter a 12 x 3 x 4-inch ceramic terrine
(a standard 9 x 3-inch loaf pan can also be used).
Preheat oven to 350 F. Place well chilled smoked
salmon on work surface and split it down center,
removing any small bones. Cut each half into
rectangles about 2 inches wide and the length of the
mold, squaring off edges neatly. Cut two rectangles
of smoked sturgeon to the same size.

Use a rubber spatula to spread 1/4 inch layer of
mousse evenly over the bottom and sides of the mold.
Lay one rectangle of smoked salmon down the center.
Spread a 1/2 inch thick layer of mousse over the
salmon, smoothing neatly. Top with a layer of smoked
sturgeon, then 1/2 inch layer of mousse; repeat until
mold is filled, ending with smooth layer of mousse.
Tap filled pan gently on work surface to eliminate air
bubbles. Top with buttered aluminum foil, buttered
side down. Wrap a second layer of foil over top and
place mold in a roasting pan.

Place the pan on the center rack of your oven and
pour hot water into roasting pan to come about halfway
up outside of terrine. Bake 45 to 60 minutes, or
until a skewer inserted in center comes out clean (a 9
x 3 inch mold may take as long as 1 hour and 10
minutes.) Remove the mold from the water bath and
cool on rack.

For Dressing:
ÿÿÿÿ
Place egg yolks and water in bowl of mixer and
beat until creamy. Add oil very slowly. When about
half of the oil has been incorporated, begin
alternating oil and vinegar, adding them in a thin
stream. Whisk in sour cream briefly, then Champagne.
Add salt and pepper and chill dressing, thinning, if
necessary, with a little milk.

To garnish; separate the hard cooked egg yolks
from egg whites and chop each coarsely. Use a napkin
to press whites and yolks separately through a sieve.

To serve, run a knife around the edges of the
terrine, then unmold by inverting it onto a serving
platter. Holding a kitchen towel dipped in hot water
over the mold for a few seconds, lift off the mold.
Slice the terrine with a knife dipped in cold water.
Cover the bottom of each chilled serving plate with
dressing. Center a slice of terrine on each plate.
Surround the terrine with a ring of chopped egg yolk
and egg white, onion and parsley. Place 6 small
spoonfuls of caviar, 2 of each kind of roe, over the
garnishes around the plate.

Serve immediately.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place
Restaurant, New York



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