Terrine of fish in a slow cooker

Description

I want You today to share your delicious fish terrine, made from two types of fish on the motives of the magazine "Bread and salt". Today helps me to prepare multivarka Vitek VT-4210ВК.

Ingredients

Fish

500 г
Cream

200 мл
Lemon

1/2 шт
Leeks

1 шт
Gelatin

1 ст. л.
Dill

1 шт
Tabasco
Salt

Cooking

For registration we need a green jelly. We make leeks. To do this, cut the onion in big pieces (with the white part).

And squeeze the juice out of it.

If You prepare with agar-agar, then add it to the onion juice and bring to a boil. If with the gelatin, first let the gelatin swell in 60ml. water, then mix with the juice. Heat slightly on low heat to gelatin dissolves.

Future pour the jelly onto a cold baking sheet (I for reliability and it even made a food film). Take on the cold.

This terrine can be prepared from conventional river white fish, but I suggest You to try to make it with two types of fish-it's cod and coho salmon. The fish is cleaned from the bones. White fish folded into blender.

Grind white fillet, gradually adding the cream. View to ground-it should not be too liquid. Hot my terrine looked a bit tight. You can try some cream to replace the egg. After cooling, everything was very nice and tight. In the fish and cream mixture add 2/3 of the dill, pepper, salt, Tabasco and lemon juice. Again all whisk.

Take shape for terrina. Vystelim them with cling film and fill with half of the fish meat.

Then lay out slices of red fish. sprinkle with salt and remaining chopped dill. Already beautiful, isn't it?

Report to top the remaining meat and put in slow cooker in a pan to steam. In my multivarka Vitek VT-4210ВК pan-plastic, it is mounted on top of the bowl. But my forms don't fit it (closed lid), so I had to find another pallet, which is directly on the legs in the bowl multivarki. Pour a Cup 350ml. water.

Include "a couple" to 40 min, close the lid and wait. After 30 minutes, you can check the water level and add more as needed 150 ml. after 40 minutes, terrines ready. You need to remove the form from the bowl multivarki and leave to cool.

Then vystelim jelly, it gently wrap the terrine. My jelly was a bit fragile, so I advise You to add more gelatin in the preparation of it. If your jelly made from agar-agar, I think you could wrap a warm tureen.

Or, leave the terrine in the shape, and the top to cover the jelly. Will also be elegant and the taste will not suffer.

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