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From: camiusa7@aol.com (Camille)
Newsgroups: rec.food.recipes
Subject: Terrine de Poisson
Followup-To: rec.food.cooking
Date: 23 Jun 2000 18:00:57 -0600
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Xref: swen.emba.uvm.edu rec.food.recipes:42648

Terrine de Poisson

 Preparation 20 minutes

1 1/3 lbs (600g.) of fish filets (fresh or frozen) 
2 salmon slices 
3 eggs
1/2 lbs of Creme Fraiche (can try with sour cream)
1 leek
1 carrot
1 onion
salt and pepper
Sauce:
3 shallots
flour
white wine
creme fraiche
lemon juice
oseille and parsley 
 

Recipe for 4 persons 

Blend the vegetables and cook them  in a pan with a little bit of  butter. Blend
the fish filets and salmon  together, add the vegetables, the 3  egg yolks, salt
and pepper, the   creme fraiche, then the  whipped egg whites.   Put in oven 
(350F) for an hour.   SAUCE: In a pan, cook the 3 shallots, a  little flour. Add
some white wine,  some creme fraiche, some lemon  juice. At the last moment, add
the  oseille and crushed parsley (or any  other kind of herbs...Your choice).

Enjoy

Camille
Food, Stinky Cheese and Wine Lover
http://www.eurodelicacy.com/catalog">EuroEpicure.com

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