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21Voorgerechten
Voorbereiding: 25 min
Rusttijd: 5 min
Stoomtijd: 20-25 min op 100°
Voor 4 personen
400 g schorpioenvisfilet zon-
der vel en zonder graat
1/2 oud stokbrood
3 eieren
40 cl melk
1 klontje boter
1 potje dikke crème fraîche
Zout, peper
Saus
10 cl slagroom
30 cl bisque de homard
(1 blik)
Snijd het brood in dikke sneden. Verwarm de melk
tot lauw en laat het brood er 5 min. in weken. Snijd
de vis in stukken. Meng de vis met de eierdooiers,
het melk/brood mengsel, de room, zout en peper.
Klop de eiwitten stijf met een snufje zout en schep
het eiwit door het mengsel.
Beboter een kleine rechthoekige vorm en giet de
bereiding erin. Doe een liter water in het reservoir
van de stoomkoker. Zet de terrine afgedekt met
aluminiumfolie in een stoomschaal, leg het deksel
erop en laat 20 min. op 100° stomen.
Keer de terrine uit de vorm op een schotel. Tot lauw
laten afkoelen.
Maak de saus: de bisque met de room vermengen,
tot lauw verwarmen en in een sauskom schenken.
Serveer de lauwe terrine met de lauwe saus.
U kunt bij de terrine ook een saus met tuinkruiden
geven.
Terrine van schorpioenvis met kreeftensaus
23


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