Seafood Terrine : The beautiful addicting of smooth

Seafood terrine, Soft and amazing!

This seafood terrine is best made as close to serving time as possible. It will serve at least 6 people as an entree. This recipe is unsuitable to freeze or microwave.

Ingredients

TOMATO SAUCE

Method

Step 1

Remove coral from half the scallops, reserve coral.

Heat butter in large frying pan, add the half of scallops with coral, reserved coral, half the shallots and half the brandy; cook 1 minute, stirring constantly.

Combine fish, remaining scallops, remaining brandy, remaining shallots, breadcrumbs and combined milk, egg yolks and cream in processor.

Process until smooth, transfer to large bowl; refrigerate 30 minutes.

Step 2

Beat egg whites until soft peaks form, fold into fish mixture, refrigerate further 30 minutes.

Step 3

Spread half the fish mixture into a 5 cup capacity ovenproof dish, cover with cooked scallop mixture, top with a third of the remaining fish mixture; cover with prawns and top with remaining fish mixture.

Step 4

Place in baking dish with enough hot water to come half way up sides of ovenproof dish.

Bake covered in slow oven for about 1 hour or until firm. Remove dish from water, stand terrine 30 minutes before serving.

Tomato Sauce

Melt butter in frying pan, add shallots, cook 1 minute; stir in remaining ingredients, bring to the boil, reduce heat, simmer for about 5 minutes or until reduced by a quarter; stir occasionally during cooking.

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