Title: Fish and Shrimp Terrine in Orange Mayonnaise Nov 87
Categories: First cours, Fish and se
Yield: 1 Servings

1 lb Fish filets
1 lb Shrimp; shelled and deveined
6 Ice cubes fish stock frozen
1/4 lb Butter or margarine
1/2 c Powdered milk
1 Shallot
2 ts Salt
Pepper
Nutmeg
Tarragon

Set aside 6 shrimp and season with salt and lemon

1. Grate onion, shallot and tarragon in the food processor

2. Add the fish and shrimp Add and process to a paste. Add the chilled
butter and process to creamy. Add salt and pepper.

3. Add ice cubes alternating with the milk

4. Place half the mixture in a buttered 4 cup loaf pan.

5. Top with the reserved shrimp and cover with the rest of the mixture.

6. Bake 1 hour at 250 in bain marie.

7Unmold. Chill

8. Serve sliced with mayonnaise made with 1 tsp orange juice and grated
orange rinds( 1tbs)

Recipe by: Miriam Podcameni Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Dec 20, 1997