Fish Terrine

Name: Fish Terrine
Yield: 20
Ingredients: 1 medium onion, cut into 4 parts; 2 tablespoons of lemon juice; 500g fish fillets, skinless and boneless (cod, salmon or tilapia); 2 large egg whites; 1 1/2 cups heavy cream; 1/2 teaspoon salt; 1/2 teaspoon paprika; 5 drops red food coloring; 250g canned asparagus or 250g cooked green beans; For the sauce; 1/2 cup plain yogurt; 1/2 cup mayonnaise; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh dill or 1 tablespoon dried dill seeds; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1 cup heavy cream, whipped until stiff

1
1 medium onion, cut into 4 parts
2
2 tablespoons of lemon juice
3
500g fish fillets, skinless and boneless (cod, salmon or tilapia)
4
2 large egg whites
5
1 1/2 cups heavy cream
6
1/2 teaspoon salt
7
1/2 teaspoon paprika
8
5 drops red food coloring
9
250g canned asparagus or 250g cooked green beans
10
For the sauce
11
1/2 cup plain yogurt
12
1/2 cup mayonnaise
13
1/2 cup chopped fresh parsley
14
1/4 cup chopped fresh dill or 1 tablespoon dried dill seeds
15
1 tablespoon lemon juice
16
1/2 teaspoon salt
17
1 cup heavy cream, whipped until stiff

Ingredients

1
1 medium onion, cut into 4 parts
2
2 tablespoons of lemon juice
3
500g fish fillets, skinless and boneless (cod, salmon or tilapia)
4
2 large egg whites
5
1 1/2 cups heavy cream
6
1/2 teaspoon salt
7
1/2 teaspoon paprika
8
5 drops red food coloring
9
250g canned asparagus or 250g cooked green beans
10
For the sauce
11
1/2 cup plain yogurt
12
1/2 cup mayonnaise
13
1/2 cup chopped fresh parsley
14
1/4 cup chopped fresh dill or 1 tablespoon dried dill seeds
15
1 tablespoon lemon juice
16
1/2 teaspoon salt
17
1 cup heavy cream, whipped until stiff

Directions

1
Preheat the oven to 200°C (hot)
2
Butter a 9x5x7.5cm or 24x10cm loaf pan and line with parchment paper
3
Butter the parchment paper
4
In a food processor or blender, process the onion and lemon juice until finely chopped
5
Add the fish, egg whites, heavy cream, and process until smooth
6
Add the salt, paprika, and red food coloring, and mix well
7
Spoon 1 1/4 cups of the mixture into the prepared pan, followed by 6 asparagus spears with the tips facing towards the center of the pan
8
Repeat this layering 3 more times, ending with a layer of fish mixture
9
Cover the pan with aluminum foil and place in a large baking dish
10
Place the baking dish in a larger roasting pan filled with boiling water to a depth of 2.5cm
11
Bake for 1 hour
12
Remove from the oven and let cool slightly, then drain any liquid that has accumulated in the pan
13
Let it cool at room temperature, then refrigerate for at least 3 hours or overnight
14
Prepare the sauce: In a blender or food processor, process all the ingredients except heavy cream until smooth
15
Add the whipped heavy cream and mix well
16
Refrigerate the sauce
17
Unmold the terrine and serve with the sauce
18
Serves 20 portions.