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If you can get hold a albacore, here's a cold terrine to try.

Albacore tuna, most familiar in its canned form, is also sold frozen or thawed with increasing regularity. When cooked, the raw fish taste milder and moister than the canned version. Here it's baked as a terrine to serve cold as an appetizer, a first course, or a light entree.

Look for albacore in fish markets of major cities in California, Oregon, and Washington. If your market doesn't have any, ask to order it; allow about 1 week for delivery.

For ways to barbecue tuna steaks or fillets, refer to page 222 of Sunset's October 1983 issue. Albacore Terrine with Aioli 1 cup whipping cream 2 eggs 1/4 cup all-purpose flour 1/2 cup Spanish-style pimiento-stuffed olives, thinly sliced 1/4 cup drained capers 3 tablespoons chives or green onion, chopped 1/4 teaspoon pepper 2 cloves garlic, minced or pressed 1-1/2 pounds fresh albacore (thaw if frozen) Salt Boiling water Watercress sprigs Lemon slices Aioli (recipe follows)

In a large bowl, whisk together cream, eggs, flour, olives, capers, chives, pepper, and garlic. Cut albacore into 1/2-inch chunks and stir into cream mixture. Add salt to taste. Line the bottom of a 5- by 9-inch or 3-by 12-inch loaf pan with foil. Butter the foil and sides of pan, then pour in albacore mixture.

Place loaf pan in a larger baking pan and set on the middle rack in a 350[deg.] oven. At once, fill large pan with about 1 inch boiling water.

Bake until terrine feels firm when lightly pressed in the center, 35 to 40 minutes. Remove from oven and immediately take terrine out of the water bath to prevent further cooking. Let cool to room temperature, then chill overnight or as long as 2 days. To serve, run a knife around the sides of the mold and invert the terrine onto a serving platter. Surround with sprigs of watercress; top with lemon slices. Cut the terrine into 8 or 16 slices and top with aioli. Makes 8 servings.--Nicole Perzick, Saratoga, Calif.

Aioli. In bowl of an electric mixer, blender, or food processor, beat together 2 egg yolks; 3 tablespoons chopped chives or green onion; 1 tablespoon Dijon mustard; 2 to 4 large cloves garlic, minced or pressed; and 4 teaspoons lemon juice. Beating constantly or with motor running, slowly add 1/2 cup each olive oil and salad oil in a thin, steady stream; sauce will thicken to the consistency of mayonnaise Serve, or cover and chill up to 1 days. Makes 1-1/3 cups.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1984
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