Scallop Terrine - MAGIMIX C 3200 User Manual

Scallop terrine

Crème fraîche or heavy whipping cream
Soak the bread in the milk.
Clean the scallops. Heat a third of the unsalted butter in a frying pan.
Sear* the scallops for 12 minutes then flame* with the Brandy.
Set aside.
Put the chervil sprigs in the Mini Bowl, pulse 3 times and set aside.
Place the fish fillets in the bowl with the metal blade. Pulse 3 times, then add the salt
and pepper, crème fraîche or heavy whipping cream, shallots, chervil and egg
yolks. Blend for 2 minutes.
Squeeze the bread to remove the surplus milk and add to the mixture, together
with the rest of the unsalted butter. Blend for 1 minute. Transfer the preparation
to a large bowl and chill for 1 hour.
Put the egg whites and a pinch of salt in the bowl with the egg whisk. Whisk for
5 minutes, remembering to remove the pusher from the feed tube first.
Gently fold the egg whites into the preparation to obtain a mousse.
Return to the fridge.
Preheat the oven to 355°F (gas mark 4).
Wash the spinach. Blanch* for 30 seconds in salty boiling water.
Drain carefully.
Butter a terrine. Put in a third of the fish mousse, followed by a third of the
scallops and a layer of spinach.
Repeat the process until all the ingredients have been used up.
Stand the terrine in a roasting mold full of water and cook in the oven.
Serve slightly warm or cold.
70 Appetizers
Serves
Food processor
Preparation
Resting
Cooking
Scallops
John Dory fillets
Shallots
Bread (minus crust)
Milk
Eggs
Unsalted butter
Spinach
Sprigs chervil
Brandy
Salt & pepper
•
2 4
3200 3200
20 min.
20 min.
1
1 hr 1 / hrs
2
1 1
1 / hrs 1 / hrs
4 4
6 12
11 oz 1 lb
1 2
3 oz 5 oz
3 / cup 1 cup
4
2 3
4 tbsp 7 tbsp
5 oz 11 oz
2 tbsp 3 tbsp
2 4
2 tbsp 4 tbsp
To taste To taste
• •
6 8
4200 5200
30 min. 30 min.
1 1
1 / hrs 1 / hrs
2 2
1 3
1 / hrs 1 / hrs
2 4
18 24
1
1 / lb 2 lb
2
3 4
7 oz 11 oz
1 1 / cups 2 1 / cups
2 4
5 6
3
/ cup 1 cup
4
14 oz 1 lb
5 tbsp 6 tbsp
6 8
6 tbsp 8 tbsp
To taste To taste