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2 lbs. flounder fillet
4 egg yolks
4 oz. butter- very soft
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6 egg whites
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16oz. heavy whipping cream
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1/2 teaspoon Old Bay
1 Tablespoon lemon juice
2 Tablespoon chopped parsley
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3 Tablespoons sherry
2 Tablespoons of whole mustard seeds that have been soaking in the sherry for 2 days
salt & pepper to taste
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1/2 lb. salmon, poached, chilled and flaked
1/2 lb. crabmeat, clean from shells
=Puree the flounder (or cod), adding first the egg yolks then the very soft butter.(The butter must be the consistency of mayonnaise, but not melted.) When this is smooth add the egg whites. Let mixture rest in the refrigerator for at least one hour.
Incorporate cream gently. Add rest of ingredients, folding in fish (After the cream is added the mixture must be handled gently.)
Fill a buttered two quart terrine with mixture, bake in a bain marie in a 350 degree oven for appr. one hour, until firm through. Let rest 1/2 hour, then unmold.
4 egg yolks
4 oz. butter- very soft
-
6 egg whites
-
16oz. heavy whipping cream
-
1/2 teaspoon Old Bay
1 Tablespoon lemon juice
2 Tablespoon chopped parsley
-
3 Tablespoons sherry
2 Tablespoons of whole mustard seeds that have been soaking in the sherry for 2 days
salt & pepper to taste
-
1/2 lb. salmon, poached, chilled and flaked
1/2 lb. crabmeat, clean from shells
=Puree the flounder (or cod), adding first the egg yolks then the very soft butter.(The butter must be the consistency of mayonnaise, but not melted.) When this is smooth add the egg whites. Let mixture rest in the refrigerator for at least one hour.
Incorporate cream gently. Add rest of ingredients, folding in fish (After the cream is added the mixture must be handled gently.)
Fill a buttered two quart terrine with mixture, bake in a bain marie in a 350 degree oven for appr. one hour, until firm through. Let rest 1/2 hour, then unmold.