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Lean terrine, layered with salmon and sole.

Colorful slices make a handsome first course

PALE PINK SALMON wraps tiers of sole and vegetables in this refreshing terrine. Serve chilled with a creamy herb sauce for an eye-pleasing, make-ahead dish for up to a dozen guests.

Salmon, Sole, and Vegetable Terrine

2 medium-size (1/4 lb. each) zucchini, ends trimmed 2 large (1/4 lb. each) carrots, peeled, ends trimmed 2 medium-size (5 to 6 oz. each) thin-skinned potatoes, peeled 1 pound salmon fillets, skinned 1/2 pound sole fillets, skinned 1/2 cup each regular-strength chicken broth and bottled clam juice 1 envelope (2 teaspoons) unflavored gelatin Fresh fennel or dill sprigs (optional) Herb pesto (recipe follows) Salt and white pepper

Slice zucchini and carrots lengthwise into thin strips. Cut potatoes in half lengthwise, then crosswise to make thin half-rounds. In a 10- to 12-inch frying pan over high heat, bring about 1/2 inch water to a boil. In separate batches, simmer each vegetable, uncovered, until just barely tender to bite; allow about 4 minutes for zucchini, 8 to 10 minutes for carrots, about 15 minutes for potatoes. As vegetables are cooked, lift them out with a slotted spoon. Immerse zucchini in ice water until cold; lift out and drain on towels. Transfer remaining vegetables from pan to towels.

Cut salmon and sole lengthwise into long, thin slices 1/4 inch thick.

In a 2- to 3-quart pan, combine broth, clam juice, 1/3 cup water, and gelatin. Let stand about 5 minutes to soften gelatin. Bring to a boil over high heat, stirring until gelatin dissolves; set aside. If mixture thickens before you are ready to use it, warm and stir until liquid again.

Line a 4- by 8-inch loaf pan smoothly with foil, allowing foil to overlap pan rim; lightly oil foil. Cover pan bottom and sides with a single layer of salmon, fitting pieces together (trim as needed to fill corners and at pan rim; do not overlap slices). Pour 1/4 cup gelatin mixture over salmon in pan, then top with neat layers of 1/3 of the potatoes, 1/3 the carrots, and 1/3 the zucchini. Cover with 1/4 cup gelatin mixture. Top with a neat layer of 1/2 the sole. Duplicate potato, carrot, and zucchini layers, cover with gelatin, and top again with sole. Repeat until all these ingredients are in pan, then cover with remaining salmon. Cover with oiled foil and press firmly against pan.

Set loaf in a larger pan (at least 2 in. deep). Pour 1 inch boiling water into large pan. Bake in a 350 [degrees] oven until terrine is firm in center when pressed, 35 to 40 minutes. Cool on a rack; chill at least 8 hours or up to a day.

Uncover; slide a knife between foil and pan sides. Invert a platter on top of terrine. Holding containers together, invert; lift off pan and carefully pull away foil.

Garnish terrine with fennel sprigs. With a sharp knife, cut terrine into 3/4-inch-thick and slices and transfer to plates on a wide spatula: Accompany with herb pesto and salt and pepper to add to taste. Makes 10 to 12 first-course servings.--Chef Carmine Gazineo, The Donatello, San Francisco Per plain serving: 101 cal.; 12 g protein; 2.8 g fat (0.4 g sat.); 6 g carbo.; 64 mg sodium; 30 mg chol.

Herb pesto. Mix 1/2 cup mayonnaise, 2 tablespoons whipping cream, 1 tablespoon cognac (optional), 2 teaspoons minced fresh chives or green onion, and 1 teaspoon each minced fresh rosemary (or 1/4 teaspoon dried rosemary), fresh sage (or 1/4 teaspoon dried rubbed sage), parsley, and fresh fennel leaves or dill (optional). Makes about 2/3 cup. Per tablespoon: 73 cal.; 0.2 g protein; 8 g fat (1.6 g sat.); 0.3 g carbo.; 53 mg sodium; 8.2 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Bateson, Betsy Reynolds
Date:Jun 1, 1992
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