Terrine is the most delicate dish of French cuisine, which, thanks to its unusual taste and beautiful appearance, has become popular in many countries of the world. That is why we offer you to taste the pike fillet terrine with wild mushrooms and carrots. It is cooked for about 1 hour and baked for another half hour. And despite such an unusual combination of products, it turns out to be very fragrant, tender and tasty.
Ingredients:
- 1, 4 kg pike fillet;
- 0.4 kg frozen forest mushrooms;
- 1 large onion
- 2 tbsp. l. semolina;
- 2 tbsp. l. sunflower oil;
- 150 g bacon;
- 100 ml of cream (15-22% fat);
- 2 medium carrots;
- 10 black olives;
- 1 bunch of greens.
Preparation:
- All pike carcasses should be cleaned of scales, washed, gutted and filleted, removing fins, head and bones. A clean fillet should be at least 1, 4 kg.
- Pass the prepared fillet through a meat grinder twice using the finest mesh, or chop with a blender. Put the finished fish mass in a bowl, season with salt and pepper, mix until smooth.
- Cut the onion into half rings, combine with wild mushrooms and fry in oil until tender. Cool the fried mushroom mass completely and chop in the same way as fillets.
- Combine the chopped mushroom mass with the chopped fish mass and mix. Add semolina and cream there, knead everything thoroughly.
- Cut the bacon into thin and long slices. Peel and grate the carrots.
- Take a rectangular shape with a volume of 1.5 liters. Cover the bottom of the form with strips of bacon so that their edges hang over the sides of this very form.
- Put ½ part of the minced fish and mushroom on the bacon. Put a layer of grated carrots on top of the minced meat layer and cover it with the second part of the minced meat. Wrap the terrine with overlapping bacon, seal it with foil and send it to the oven for half an hour, preheated to 200 degrees.
- After half an hour, remove the foil, and bake the terrine for another 10-12 minutes to obtain a beautiful golden brown crust.
- Cool the finished pike terrine with forest mushrooms a little, remove from the mold, transfer to a dish, garnish with olives and sprigs of any greenery, then serve.
