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🍽️ Trout Caviar Pike Perch Terrine

1799 kcal · 30 min · 4 servings

Trout Caviar Pike Perch Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and celery. Cut the carrots into small cubes and the celery into slices. Place the vegetables in a pot along with a bay leaf, some juniper berries, the white wine, and about 250 milliliters of water. Bring the mixture to a boil, then let it simmer on low heat for about 10 minutes.
  2. 2. Rinse the pike perch and salmon trout, then pat them dry. Cut both fish into lengthwise strips about 3 centimeters wide. Place the fish strips in the hot broth and let them cook through for about 5 minutes. Remove the fish from the liquid and let it cool. Strain the broth and add water if necessary until you have exactly 400 milliliters.
  3. 3. Soak the gelatin in cold water.
  4. 4. Peel the onions and cut them in half. Slice the halves into thin strips. Fry the onion strips in hot oil over medium heat for about 10 minutes until golden brown. Deglaze the onions with a splash of the prepared fish broth. Remove the pan from the heat and season the mixture with vinegar, salt, and pepper. Squeeze out the soaked gelatin and dissolve it in the warm broth. Let the liquid cool to lukewarm. Wait to fill the mold until the jelly just begins to set.
  5. 5. Line the terrine mold with plastic wrap. Place a layer of onions on the bottom of the mold. Arrange half of the pike perch and half of the salmon trout on top. Sprinkle more onions over them. Top with the remaining fish and add the rest of the onions. Pour the broth over everything so it is well covered. Let the terrine cool. Cover it with plastic wrap and refrigerate for at least 4 hours until the jelly is firm.
  6. 6. Unmold the terrine onto a plate before serving and remove the plastic wrap.
  7. 7. Slice the terrine. Drizzle with olive oil as desired. Garnish with trout caviar and serve.

Nutrition per serving