John Myers
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Fish Terrine with Cress Panna Cotta, Wild Herb Salad and Trout Praline
The perfect fish terrine with cress panna cotta, wild herb salad and trout praline recipe with a picture and simple step-by-step instructions.
Fish reel:
- 500 g Fjord salmon trout fillets
- 20 g Sugar
- 20 g Salt
- 1 Pc. Lime
Cress panna cotta:
- 200 g Cream
- 200 g Sour cream
- 200 g Yogurt
- 3 tbsp Chives rolls
- 1 Bed Cress
- 2 tbsp Gin
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 30 g Gelatin
- Salt
- Sugar
- Pepper
Wild herbs Salad:
- 400 g Wild herbs Salad
- Blood vessel
- Basil cress
Dressing:
- 4 tbsp Grapeseed oil
- 1 tbsp Raspberry vinegar
- 1 tbsp Agrodolce
- 1 tbsp White wine vinegar
- Salt
- Pepper from the grinder
Trout praline:
- 2 Pc. Smoked trout fillet without bones
- 1,5 tbsp Sour cream
- Salt
- Pepper from the grinder
- Panko
- Oil
Fish reel:
- Check the fish for bones, remove with tweezers if necessary. Rub with sugar and salt and spread the lime zest on top. Marinate in the plastic bag for 1 hour.
- Take out and remove the salt, sugar and lime well. Cut into pieces about 10cm long and 4cm wide. Roll up very tightly in plastic wrap. Cook in a water bath at 50 degrees for 5 minutes.
- Leave in the foil and cut in half diagonally with a sharp knife.
Cress panna cotta:
- Finely puree the cream, sour cream, yoghurt, chives, cut cress leaves, gin (or optionally also milk) and lemon juice. Season everything with lemon zest, salt, pepper and sugar.
- Fold in the gelatine and fill into molds. Leave to set in the refrigerator for approx. 4 hours.
Wild herb salad and dressing:
- Mix all ingredients well and toss the salad in them.
Trout praline:
- Use a blender to puree the trout fillets, sour cream, salt and pepper. Add the oil for deep-frying to the saucepan and heat it up. Cut off the dumplings from the mixture with two teaspoons and roll them in the panko. Fry in the oil until light brown. Degrease on a kitchen towel.
Serve:
- Place the fjord salmon on the plate, spread the wild herb salad, garnish with blood steamers and put a trout praline on top. Turn the cress panna cotta out of the molds onto the plate. Garnish with basil cress.
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