Terrin is a French rustic dish, which got its name from the eponymous name of a rectangular, rather deep refractory shape with a lid, in which, in fact, baked terrines. At present, such a method of making bread from various products is quite widespread, and not only in French culinary traditions. Terrines can be meat, fish or vegetable, mushroom (or contain several components, for example meat, vegetables and cheese). Terrine vegetable - a great option for lean days, and terrine from the liver - one of the most budgetary options.
How to prepare terrrin?
First prepare the mass, which is then spread into a mold. To do this, the products are either cut into thin plates (or small pieces), or ground into minced meat, or combine pieces with smaller minced meat to produce a non-uniform texture. The mold is filled to the top, the contents are tightly pressed with a lid and placed in an oven, substituting a deep pan with water from below, so that the bread does not dry out and remains juicy. Such a gentle way of cooking can be considered dietary. Finished terrine slightly (or completely) cooled, cut into thin slices and served to the table.
Terrine fish
A classic option is a salmon terrine.
Ingredients:
- 500-700 g of salmon (fit freshly frozen pieces, they are cheaper than whole fish);
- 2-3 chicken eggs;
- 150 grams of grated cheese;
- pieces of 15-20 olives (can be dark);
- half a glass (125 ml) of natural dairy fat cream;
- a little butter to lubricate the mold;
- a little wheat flour;
- 1 stalk of leek;
- 1 onion;
- 2 sweet peppers;
- 8 basil leaves (or dry basil);
- other dry spices;
- parsley greens;
- salt;
- lemon.
Preparation:
After thawing, we wash the pieces of fish and throw them back in a colander. Chop the fish in a food processor. The stuffing should not turn out to be too shallow. We add eggs, basil (with leaves or dry), black pepper, other dry spices to taste. Slightly greasy. Add onion onions, chopped finely, leeks - thin semicircles, sweet pepper - small squares, olives - circles and grated cheese on a large grater. Add the cream and flour, gently stir. Consistency of the mass should be a little bit more than minced meat minced meat. Preheat the oven to 180 ° C. Lubricate the shape of butter (and preferably first we lay the parchment paper) and lay out the prepared mass. If there is a lid - tightly closed. We put the terrine in the oven on the grate. From below under the grill we place a deep pan with water. After 50-60 minutes the terrine is ready, we remove the form from the oven and cool it. When it cools down halfway, remove the lid, cover with an oblong dish and carefully turn it over. We cut into slices and decorate with branches of greenery. You can serve to a table with white or pink table wine.
Meat Terrine
You can make a rabbit terrine. If the rabbit is not, prepare a chicken terrine, just replace the rabbit's meat with chicken in this recipe. Meat terrine in general can be cooked from almost any kind of meat or from a mixture of minced meat, most importantly, that it was not very greasy.
Ingredients:
- 300 g of rabbit fillet;
- 200 g of chicken liver;
- 2 chicken eggs;
- 1-2 carrots;
- 1-2 onions;
- 2 cloves garlic;
- 1-2 table spoons of cognac;
- a little butter;
- dry spices to taste;
- salt;
- greens for decoration.
Preparation:
Peel the carrots, onion and garlic with a knife or chopper. Chicken liver is purried in a blender. The rabbit fillet is cut