Eggplant And Cod Terrine Recipes

EGGPLANT AND COD TERRINE

Steps:

• Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper.
• Remove any bones from the fish with tweezers and cut the fillets in 1/2-inch pieces. Combine the fish, salt, and red pepper flakes in a food processor and process until finely pureed, working in short pulses. Add the egg whites and eggplant caviar and process until combined. Fold in the chopped parsley. Pour the mixture into the prepared loaf pan, making sure there are no pockets of air, and smooth out the surface with a spatula. Clean the bowl of your food processor thoroughly.
• Set the loaf pan in a large baking dish and pour hot water into the dish so the bottom of the loaf pan is covered by an inch. Bake for 35 minutes, until the top of the mousseline is set.
• While the mousseline is baking, prepare the coulis. Drain and seed the bell peppers and combine with the olive oil and garlic in the (cleaned) bowl of your food processor. Process until smooth and transfer into a small jug or serving cup.
• Set a cooling rack over a plate. Remove the dish and pan from the oven. Lift the mousseline from the loaf pan by pulling cautiously on the parchment paper, and transfer onto the rack. If cooking juices leak from the loaf (this will or won't happen, depending on the eggplant caviar that you used), cut a few slits in the parchment paper at the base of the mousseline so the juices will drain down into the plate.
• Let cool until slightly warm, or at room temperature. Cut in slices, garnish with parsley, and serve with the bell pepper coulis. (The mousseline and coulis can be made up to a day ahead: wrap the cooled mousseline tightly in foil, cover the coulis with plastic wrap, and refrigerate. Bring to room temperature before serving.).

EGGPLANT AND RED PEPPER TERRINE

Steps:

• Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a brown paper or plastic bag and close the bag. Let the peppers steam in their own residual heat inside the bag for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
• Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
• Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
• Prepare the parsley. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
• Build the terrine. Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
• At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
• Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
• To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.