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Spinach fish terrine with stone beetroot (Microwave)

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Spinach fish terrine with stone beetroot (Microwave)

White pepper
A little clip dill
Salt
1Eggs
1Egg yolk
1dlSour cream
1dlCream 13%
1dlMayonnaise
1bundleParsley
1dlWhipped cream
1/2dlSweet chili
2Finely chopped shallots
200gFresh spinach
25gSoft butter
250gPurified fresh lumpfish ROE
3tbspWheat flour
300gCod fillet u/skins and ben

Instructions for Spinach fish terrine with stone beetroot (Microwave)

To prepare the Spinach fish terrine with stone beetroot (Microwave) recipe, please follow these instructions:

Fish meat, salt and a little cream 13% blend in a short time in the food processor. The remainder of cream 13% is added gradually. The egg yolk is added and the whole egg gradually. Butter and flour are added.

The whip is whipped and turned into the father. Spinach and parsley are chopped roughly and mixed in the fishfare.

The fishfare comes in a lubricated, oblong shape (about 1 liter) to be covered. Cooked in the microwave at full power for 3 minutes and half power for approx. 3 minutes until the father is just stiffened.

The ingredients of the sauce are mixed.

Served whole on a dish or portion-oriented in slices. Decorated with dill and pebbles.

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