Manual Panasonic nn cs 598 sepg (page 368 of 406) (German, Dutch, French)

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Fischrezepte

Sahnige Fischterrine

Zubereitung: ca. 25 Min. - 6 Pers. - MIKROWELLE und DAMPF

Gefäße: 1 Kastenform oder 1 Form aus feuerfestem Glas mit einem

Durchmesser von Ø 22 cm + 1 Schüssel

400 g frische Wittling-Filets ohne Gräten

1 Karotte

1 Essl. gehackte Kräuter

1 Eiweiß

30 cl flüssige Sahne

Salz, Pfeffer

Die geschälte und gehackte Karotte in einer bedeckten Schüssel 2-3 Min. auf MAX

kochen. Abkühlen lassen. Den sehr kalten Fisch und das Eiweiß in die Küchenmaschine

geben. Mit Salz und Pfeffer würzen. Die Küchenmaschine 1 bis 2 Min. lang in kurzen

Intervallen betätigen, um den Fisch zu zerkleinern, dann langsam sehr kalte Sahne

hinzufügen, bis das Gemisch einheitlich ist. Die Mousse nicht zu lange in der

Küchenmaschine rühren, da sie sich sonst erwärmen könnte. Die gut abgetropften

Karotten und die Kräuter hinzufügen, nach Bedarf nachwürzen und in die Kastenform

geben. Die ungekochte Terrine mindestens 1 Stunde im Kühlschrank ruhen lassen.

Herausnehmen und mit einem umgedrehten Teller bedecken. Den Wasserstand im

Wasserbehälter überprüfen und zuerst 5 Min. auf 440 Watt und anschließend 15 Min. auf

Dampf 250 Watt kochen, dabei die Schüssel nach halber Kochzeit drehen. Eine

Messerspitze muss nach dem Einstechen trocken und heiß sein. Vor dem Stürzen aus der

Form abkühlen lassen. Mit Zitronenmayonnaise oder pürierten Tomaten servieren.

Zubereitung

Zutaten

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Panasonic nn cs 598 sepg Manual

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