Lobster Terrine

Lobster Terrine

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-ygkJ6x7PF1U/UKeDlhHpapI/AAAAAAAABos/ZvfGk8w5-tE/s1600/Lobster+Terrine+with+Salad+and+Saffron+Vinaigrette.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="265" src="http://1.bp.blogspot.com/-ygkJ6x7PF1U/UKeDlhHpapI/AAAAAAAABos/ZvfGk8w5-tE/s400/Lobster+Terrine+with+Salad+and+Saffron+Vinaigrette.JPG" width="400" //a/divdiv style="text-align: justify;"Today we are attempting a different terrine, a lobster terrine. As usual it looks a lot more difficult than it actually is, the only thing you need a lot, is time. It takes a lot of time to prepare everything as you need all your ingredients ready when you start doing it./divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"I like to take whole lobster tails in the terrine, they have to be poached separately. I usually take a kebab skewer, stick it lengthwise through the peeled tail, then wrap them tightly in plastic wrap and then poach them in court bouillon till they are just cooked. I then put them in the fridge immediately to stop the cooking process. Like this the tails will stay the same in the terrine, if they are put in raw they will curl up and the entire terrine will be messed up./divdiv style="text-align: justify;"Then I like to put herbs in the terrine, just some parsley and dill, not too much, just for color. I have added some mushrooms as well, some wild ones and then some salmon that I cut in small cubes./divbr /0.5 Lobster meat br /0.6 White, firm fish fillet br /0.01 Salt br /0.005 Pepper br /0.05 White wine br /0.5 Cream br /0.4 Lobster meat br /0.4 Oyster mushrooms br /0.4 Salmon fillet br /br /Frisee lettuce br /Radiccio lettuce br /Rocket br /br /Cider Vinegar br /Saffron powder br /Olive oil br /Salt br /Pepper, white ground br /br /Season and wrap the lobster tails in plastic like a sausage br /Poach in court bouillon till glassy inside br /Cool down in the blast chiller br /Take the white fish meat, preferably grouper br /Make sure it is half frozen, then add to a blender br /Blend till fine, then add salt and pepper br /Put the mix in a new bowl on ice br /Cut the lobster and salmon meat in cubes br /Fry the mushrooms in olive oil, season and cool br /Carefully mix the ingredients under the mix br /At the end add roughly chopped parsley br /Put cling film in a terrine form, then add half of the fish mix br /Add the poached lobster tail in the middle, press gently br /Finish off with the rest of the fish mix br /Poach in the oven in a bain marie for about 45 min at 80 C br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-S-TD370Emig/UKeDvnYm59I/AAAAAAAABo0/q11jpk1dllY/s1600/IMG0768.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="265" src="http://4.bp.blogspot.com/-S-TD370Emig/UKeDvnYm59I/AAAAAAAABo0/q11jpk1dllY/s400/IMG0768.JPG" width="400" //a/div

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