Magimix MULTIFUNCTION STEAMER - Manual (Page 23)

21 Starters
Preparation: 25 min
Resting time: 5 min
Cooking: 20-25 min at 100° Serves 4
400 g rock fish fillets
½ stale French stick
3 eggs
400 ml milk
1 knob butter
1 small tub thick crème fraîche
Salt & pepper
Sauce
100 ml single cream
300 ml lobster bisque (tin)
Cut the bread into thick slices. Warm the milk
slightly and soften the bread in it for 5 min. Cut the
fish into pieces. Blend the fish with the egg yolks,
crème fraîche, and bread and milk mixture. Season
with salt and pepper.
Whisk the egg whites with a pinch of salt until stiff
and fold gently into the blended preparation.
Butter a small rectangular mould and fill with the
mixture. Pour a litre of water into the water tank,
place the mould in a steamer basket, cover with
aluminium foil, put the lid on and cook for 20 min
at 100 °C. Turn the terrine out of its mould onto a
serving dish and allow to cool slightly.
To make the sauce, mix the bisque with the cream,
heat through and pour into a sauceboat. Serve the
terrine and its sauce both slightly warm.
You can also serve this terrine with a fresh herb
sauce.
Rock fish terrine with bisque sauce