Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Scallop And Vegetables Terrine Recipe

Ingredients

How to make it

  • Mise en place: Blanch the cabbage, lady finger, paprika(bell pepper), broccoli, young corn, with salt water.
  • Mise en place: Halve the big cabbage leaves and remove the stem. Quarter the paprika and peel the skin if possible. Cut the broccoli into bite size. Steam the whole Avocado in a microwave oven for 15 seconds, thick slice. Soften the gelatin block in water. Separate the dill leaves from the dill stem, chopped the dill leaves finely. Standby a terrine pan, 9cm x
  • 14cm x 7cm (width x length x height).
  • Blanch the Scallop (sashimi grade could eat even it is raw) : Add the water, white wine, salt, and dill stem into a saucepan, then bring to a boil and seize fire. add in the fresh scallop, remove the scallop from the hot liquid once its outer layer is turning white.
  • Make the Jelly with another saucepan: Add in the consomme, and a pinch of salt, then bring to a boil. Seize the fire once the liquid is boiling, add the soften gelatin block and stir gently to dilute it into the consomme. Set aside to cool.
  • Arrange the terrine: Wet the terrine pan with a little of water, then spread a layer of cling film on it. spread the cabbage leaves to cover the bottom, then arrange as you like, young corn, lady finger, thick slices Avocado, broccoli, green peas, paprika. Balance the color and stuff the terrine pan tightly.
  • Pour the gelatin liquid: Lift the terrine pan into an insert or whatever to prevent the overflow of liquid, stream the gelatin liquid into the block of vegetable, then cover the block with the excessive of the big cabbage leaves and pour the remaining gelatin liquid on it.
  • cover the block of terrine with the wrap and press gently to remove the air inside and pressing the jelly through every part of the block terrine.
  • put something heavy on the terrine to apply pressure and chill it in the fridge for 3 hours.
  • Remove the terrine from the pan and remove the plastic wrap, then wrap it with a layer of aluminum foil before the slicing, this will help you to get a nice slice.
  • For the dressing: Mix well the group (A) ingredients and the chopped dill leaves to make the dill mayonnaise.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

csthay Batu Berendam, Malaysia

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes