Scallop terrine
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.
30 min.
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
6 12 18 24
11 oz 1 lb 1
1
/
2
lb 2 lb
1 2 3 4
3 oz 5 oz
7 oz
11 oz
3
/
4
cup 1 cup 1
1
/
2
cups 2
1
/
4
cups
Scallops
John Dory fillets
Shallots
Bread (minus crust)
Milk
30 min.20 min.
20 min.Preparation
1
1
/
2
hrs1
1
/
2
hrs1
1
/
2
hrs
1 hrResting
1
3
/
4
hrs1
1
/
2
hrs1
1
/
4
hrs
1
1
/
4
hrsCooking
•••
23
5
6
Eggs
5 oz 11 oz 14 oz 1 lb
2 tbsp 3 tbsp 5 tbsp 6 tbsp
24
6
8
2 tbsp 4 tbsp 6 tbsp 8 tbsp
Spinach
Crème fraîche or heavy whipping cream
Sprigs chervil
Brandy
To tasteTo tasteTo tasteTo taste
Salt & pepper
4 tbsp 7 tbsp
3
/
4
cup 1 cup
Unsalted butter
Appetizers
70
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