Seafood Terrine Le Creuset Recipes

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

SEAFOOD TERRINE - LE CREUSET

Steps:

• Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15–20 minutes. Strain into a clean container and chill thoroughly. Preheat oven to 300 F. Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running. In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly. Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid. Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F. Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli - See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf

PARTY SEAFOOD TERRINE

Steps:

• Pick through crabmeat to remove any shells.
• In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
• Remove from mold and garnish with French bread or garlic croutons.
• NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
• Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
• Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

SALMON TERRINE

Steps:

• Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
• Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
• Cover and chill 3 hours. Serve with toasted baguette slices or crackers.