Fermented Fish And Pork Terrine Recipes

TERRINE OF PORK CHEZ PANISSE

Steps:

• Slice fatback into thin strips and dice into uniform pieces, about 1/8 inch thick. Cut pork into thin strips and dice. Distribute fatback pieces on top of pork. Divide mixture in half on a chopping block and chop in two batches; chop until you have a varied forcemeat of fine and coarse bits of pork. When chopping, go over mixture with cleaver or knife several times, turning mixture with the blade, until you achieve the right consistency.
• Slice liver; dice it; chop as finely as possible to a near-liquid consistency. Combine chopped meat and fat with liver in a large bowl.
• Preheat oven to 325 degrees.
• Heat olive oil in a small saute pan, add shallots and saute gently 5 minutes without browning until they are soft. Meanwhile, in a separate bowl, combine bread crumbs and white wine and stir until crumbs are soaked. Add wine-soaked bread crumbs, softened shallots, garlic, parsley, pistachio nuts and all spices to the pork forcemeat and mix thoroughly by hand.
• Line a 1 1/2-quart terrine or loaf mold with chard leaves: cover the bottom with a large leaf and overlap the other leaves around the sides, allowing them to drape over the edge about 2 inches, trimming them if necessary. Pack forcemeat mixture into mold, mounding slightly, and fold leaves over top to enclose it. Rap bottom of mold against table to settle contents and place in a baking pan with enough water to come two-thirds of the way up the sides of the mold. Bake 1 1/2 to 1 3/4 hours, or until a meat thermometer, inserted only as far as the center, reads 130 degrees.
• Remove from oven and let cool 20 minutes. On the terrine, place a dish or flat board and, on top of that, a weight (a 2- or 3-pound can will do). Continue cooling at room temperature several hours. When cool and quite firm, remove weight, wrap terrine well and place in refrigerator to ripen a day or longer before serving.

PEACH TEA AND BERRY GELATIN TERRINE

Steps:

• To make the Terrine: Pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface. Let sponge, allowing the gelatin to absorb the water, about 3 minutes.
• While the tea is still hot, add the sponged gelatin, sugar and honey and whisk until dissolved. Set aside and let the gelatin relax and mature and cool at the same rate as the liquid so it doesn't separate when chilling.
• Place the berries in a 9 by 5-inch loaf pan or divide them among individual molds. Pour in the peach liquid. Refrigerate until chilled and firm, at least 3 hours.
• To make the garnish: Whisk the egg white in a bowl to break up the tightness of the albumin. Spread the sugar out in a shallow bowl. Dip herb sprigs (the tops) and leaves (the larger bottom ones) in the egg white, shake them off a bit then dredge in the sugar. Set on a wire rack to dry a few minutes or overnight.
• When ready to serve, dip the bottom of the pan into hot water for 10 seconds. Flip the terrine out onto a serving platter and garnish with the herb sprigs. Serve in slices.

COUNTRY TERRINE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C.
• Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.
• Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.
• Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

SALMON AND AVOCADO TERRINE

Steps:

• To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
• In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
• Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.

PHEASANT AND PICKLED WALNUT TERRINE

Steps:

• Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.