Fish terrine - recipe

MI5040PSD

1. Pour 2 cups of water into a multicooker pan, place the quail eggs in the bottom tier of the steamer and the asparagus stalks on the top.
2. Cook on STEAMED for 10 minutes. Shell the quail eggs.
3. Separate the egg whites from the yolks. Whisk the whites with a little salt into a stiff foam. Use an OURSSON blender with a whisk attachment.
4. Prepare minced meat first from cod, then from salmon, add whipped whites, yolks, cream, salt and spices to them. Stir until smooth. You get two types of minced meat - white and pink.
5. Slice the carrots into long, thin sticks.
6. Cover the bottom of the multicooker saucepan with parchment, lay out the salmon minced meat, level the surface.
7. Place the asparagus stalks and thin carrot sticks parallel to the pink mince. Decorate with quail eggs (5 pcs.), Lightly press them into the minced meat.
8. Lay out the white minced meat, smooth the surface.
9. Place the asparagus stalks and carrots in parallel on the surface of the white minced meat.
10. Decorate the surface with quail eggs.
11. Cook in YOUR CHOICE mode, temperature - 130 ° С, cooking time - 1 hour.
12. After the beep, transfer the fish terrine to a flat plate, cool the dish slightly.
13. Cut the terrine into portions.
14. Season with horseradish appetizer, garnish with thin slices of lemon, sprigs of fresh herbs and serve.

MP5002PSD

1. Boil quail eggs in a kitchen processor. Simultaneously boil the asparagus in the steam basket. Set the mode "Heating" , temperature - 100 ° С, time - 10 minutes. Shell the quail eggs.
2. Separate the whites from the yolks. Whisk the whites with a little salt into a stiff foam. Use an OURSSON blender with a whisk attachment.
3. Prepare minced meat first from cod, then from salmon, add whipped whites, yolks, cream, salt and spices to them. Stir until smooth. You get two types of minced meat - white and pink.
4. Slice the carrots into long, thin sticks.
5. Cover the bottom of the multicooker saucepan with parchment, lay out the salmon minced meat, level the surface. Place the asparagus stalks and thin carrot sticks parallel to the pink mince. Decorate with quail eggs (5 pcs.), Lightly press them into the minced meat.
6. Lay out the white minced meat, smooth the surface. Place the asparagus stalks and carrots in parallel on the surface of the white minced meat. Decorate the surface with quail eggs.
7. Cook on Casserole for 1 hour 30 minutes.
8. After the beep, transfer the fish terrine to a flat plate, cool the dish slightly. Cut the terrine into portions. Season with horseradish appetizer, garnish with thin slices of lemon, sprigs of fresh herbs and serve.

MP5015PSD

1. Boil quail eggs in a kitchen processor. Simultaneously boil the asparagus in the steam basket. Set the mode "HEATING" , temperature - 100 ° С, time - 10 minutes. Shell the quail eggs.
2. Separate the egg whites from the yolks.
3. Whisk the whites with a little salt into a stiff foam. Use an OURSSON blender with a whisk attachment.
4. Prepare minced meat first from cod, then from salmon, add whipped whites, yolks, cream, salt and spices to them. Stir until smooth. You get two types of minced meat - white and pink.
5. Slice the carrots into long, thin sticks.
6. Cover the bottom of the multicooker saucepan with parchment, lay out the salmon minced meat, level the surface.
7. Place asparagus stalks and thin carrot sticks parallel to the pink mince. Decorate with quail eggs (5 pcs.), Lightly press them into the minced meat.
8. Lay out the white minced meat, smooth the surface.
9. Place the asparagus and carrots in parallel on the surface of the white minced meat.
10. Decorate the surface with quail eggs.
11. Cook in YOUR CHOICE mode, temperature - 130 ° С, cooking time - 1 hour.
12. After the beep, transfer the fish terrine to a flat plate, cool the dish slightly.
13. Cut the terrine into portions.
14. Season with horseradish appetizer, garnish with thin slices of lemon, sprigs of fresh herbs and serve.