Manual Magimix Ma Cuisine Vapeur - 2013 (page 23 of 65) (English)

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Starters

Preparation: 15 min

Cooking: 40-45 min at 100°C

Serves 4

250g brill fillets, skinned and

boned

100g salmon fillets, skinned

and boned

3 large scallops with their

corals

2 tbsp chopped shallots

1 tbsp snipped chives

1 generous tbsp low fat crème

fraîche

1 egg

1 knob butter

Salt & pepper

Sauce

1 small pink grapefruit

3 tbsp olive oil

3 tbsp groundnut oil

4 drops hazelnut oil

1 tbsp snipped dill

Salt & pepper

1. Cut the brill and salmon fillets into large pieces

and slice the white flesh of each scallop

horizontally into three thin disks (after removing

the corals). Blend the scallop corals, fish, egg,

crème fraîche, shallot and chives. Season with

salt and pepper.

2. Butter a small rectangular mould, fill with half

the blended mixture, arrange the scallop slices

on top and cover with the remaining mixture.

3. Pour a litre of water into the water tank. Place

the mould in a steamer basket, cover with

aluminium foil, put the lid on and cook for the

40-45 min. At the end of the cooking time, drain

away the juices.

4. To make the sauce, cut the grapefruit in half and

remove the segments using a knife. Blend for 30

seconds with the rest of the ingredients, except

for the dill. Pour into a sauceboat and add the

dill.

5. Serve the terrine cold and hand the grapefruit

dressing separately.

Seafood terrine with a grapefruit dressing

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Magimix Ma Cuisine Vapeur - 2013 Manual

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