Magimix MULTIFUNCTION STEAMER - Manual (Page 24)

22
Preparation: 15 min
Cooking: 40-45 min at 100° Serves 4
250 g brill fillets, skinned and
boned
100 g salmon fillets, skinned
and boned
3 large scallops with their
corals
2 tbsp chopped shallots
1 tbsp snipped chives
1 generous tbsp low fat crème
fraîche
1 egg
1 knob butter
Salt & pepper
Sauce
1 small pink grapefruit
3 tbsp olive oil
3 tbsp groundnut oil
4 drops hazelnut oil
1 tbsp snipped dill
Salt & pepper
Cut the brill and salmon fillets into large pieces
and slice the white flesh of each scallop horizontally
into three thin disks (after removing the corals).
Blend the scallop corals, fish, egg, crème fraîche,
shallot and chives. Season with salt and pepper.
Butter a small rectangular mould, fill with half the
blended mixture, arrange the scallop slices on top
and cover with the remaining 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 the 40-45 min. At
the end of the cooking time, drain away the juices.
To make the sauce, cut the grapefruit in half and
remove the segments using a knife. Blend for 30
seconds with the rest of the ingredients, except for
the dill. Pour into a sauceboat and add the dill.
Serve the terrine cold and hand the grapefruit
dressing separately.
Seafood terrine with a grapefruit dressing
Starters