Seafood terrine with cod, scallop and shrimp

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Seafood terrine with cod, scallop and shrimp

Seafood terrine with cod, scallop and shrimp

Number of people

400 g of saithe

200 g scallop nuts

200 g cooked shrimp

3 shallots

2 cloves of garlic

4 eggs

20 cl of liquid cream

3 tomatoes

1 tablespoon ketchup


Olive oil


Preparation: 15 min
Cooking time: 1h15
Step 1
Remove the bones from the fish and cut it into large cubes
Step 2
Cut the tomatoes to remove the stalk and scald them for 5 seconds to peel them.
Step 3
Peel the garlic and shallots, chop them finely and melt them for 5 minutes in olive oil
Step 4
Dice the tomatoes, removing the seeds and juice.
Step 5
Mix fish, eggs and cream
Step 6
Add the ketchup, garlic and shallot fondue, a little chopped basil, diced tomatoes, shrimps and scallops, and salt everything
Step 7
Line a terrine with cling film, leaving it to overflow on each side to cover the preparation.
Step 8
Bake in a bain marie in the oven at 180°C (thermostat 6) for 1 hour and 15 minutes.
Step 9
This terrine is eaten warm or cold.
I add my grain of salt

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