Ocean terrine – Scallops and shrimp terrine with herbs and asparagus ribbons in vinaigrette
Terrine de la mer parfumée – Terrine de St Jacques et crevettes aux herbes – rubans d’asperges en vinaigrette
I am fascinated by the world of terrines, like most French, we love terrines, and what is more French than a terrine? really maybe baguette? they can be refined and elegant, beautiful, rustic, and so versatile, so why don’t I make them more often? well I don’t know…besides when you have guests, they can be prepared in advance so a great appetizer to consider for a dinner party or even buffet parties.
When people think of terrines, they think meat, which is a misconception, even if yes meat based terrines tend to be more known and traditional, fish and vegetables terrines are something incredibly delicious, elegant and light. All the flavors are mixed together to perfection and so delightful on toasted bread.
To make a perfect terrine that will stay together and that will not fall apart, you always need bread crumb (the white part), eggs and cream which are the best “liants” meaning ingredients that hold things together. You always need to butter the sides of the loaf pan or mold so that it will not stick to the bottom, and finally the terrine needs to rest in the refrigerator for at least one day before savoring it.
Ingredients for 3-6 people
For the terrine
- 10 oz (or 300 g) scallops
- 7 oz (or 200 g shrimps), shells removed + 6 shrimps whole, shells removed
- 3 eggs
- 5 fl oz (or 100 ml) heavy cream
- 3 slices of white bread, crust removed and ground
- 1 tbs parsley, finely chopped
- 1 tbs dill, finely chopped
- 1 tbs chives, finely chopped
- salt and pepper
For the asparagus éffilochée
- 1 bunch asparagus, sliced lengthwise with a potato peeler
- 1 shallot, finely shopped
- 1 garlic clove, crushed
- juice of 1 lemon
- 2 tbs olive oil
- salt and pepper
For the terrine
In a blender mix scallops and shrimps (except for the 6 shrimps), do not mix too fine, there need to be some small pieces of scallops and shrimps. Remove and transfer to a mixing bowl.
Clean the blender and add bread to make crumbs.
In a mixing bowl, add eggs and cream, add crumbs and herbs. Mix well. Adjust with salt and pepper.
Mix ground seafood with egg/cream mixture.
Butter a terrine pot, or loaf pan. Add half of the mixture, then place 6 shrimps in the middle, then pour the rest of the mixture on top. Cover with lid, or with aluminum foil airtight.
Cook in in a double boiler in a pre-heated oven for 1 hour. Let it cool, and place in the refrigerator for one day. Serve with asparagus and toasted bread.
For the asparagus
Slice aspargus with a potato peeler. Cook in salted water for 2-3 minutes. Place in a water bowl with ice cubes. Let them cool.
Prepare the vinaigrette, mixing all ingredients together. Toss vinaigrette with the asparagus.
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