Fish Terrine

Name: Fish Terrine
Yield: 20
Ingredients: 1 1/2 cups of fresh heavy cream; 2 tablespoons of lime juice; 500g of fish fillet; 250g of canned asparagus, drained; 5 drops of red food coloring; 2 egg whites; 1 medium onion, cut into quarters; Salt and black pepper to taste; Sauce; 1 cup of heavy cream, whipped; 1/2 cup of yogurt; 1/2 cup of mayonnaise; 1/2 cup of chopped parsley; 1/4 cup of fresh dill; 1 tablespoon of lime juice; Salt to taste; Accessory; 5 x 7 x 29 cm English muffin tin

1
1 1/2 cups of fresh heavy cream
2
2 tablespoons of lime juice
3
500g of fish fillet
4
250g of canned asparagus, drained
5
5 drops of red food coloring
6
2 egg whites
7
1 medium onion, cut into quarters
8
Salt and black pepper to taste
9
Sauce
10
1 cup of heavy cream, whipped
11
1/2 cup of yogurt
12
1/2 cup of mayonnaise
13
1/2 cup of chopped parsley
14
1/4 cup of fresh dill
15
1 tablespoon of lime juice
16
Salt to taste
17
Accessory
18
5 x 7 x 29 cm English muffin tin

Ingredients

1
1 1/2 cups of fresh heavy cream
2
2 tablespoons of lime juice
3
500g of fish fillet
4
250g of canned asparagus, drained
5
5 drops of red food coloring
6
2 egg whites
7
1 medium onion, cut into quarters
8
Salt and black pepper to taste
9
Sauce
10
1 cup of heavy cream, whipped
11
1/2 cup of yogurt
12
1/2 cup of mayonnaise
13
1/2 cup of chopped parsley
14
1/4 cup of fresh dill
15
1 tablespoon of lime juice
16
Salt to taste
17
Accessory
18
5 x 7 x 29 cm English muffin tin

Directions

1
Preheat the oven to a high temperature
2
Grease the mold with butter, line it with parchment paper and grease the paper
3
In the processor, blend all the ingredients well
4
Place one cup plus one quarter cup of the mixture in the mold and arrange six asparagus tips with their ends facing the center
5
Repeat this process twice
6
Finish with the remaining mixture
7
Cover with aluminum foil and place in a baking dish
8
Bake in a water bath at boiling water for 1 hour
9
Drain the liquid formed in the mold and let it cool
10
Refrigerate for at least 3 hours
11
Sauce
12
In the processor, blend all the ingredients except heavy cream
13
Add the cream and mix
14
Refrigerate until chilled
15
Unmold, cut into slices and serve with the sauce.