Salmon and Scallops Terrine with Gremolata
Cook Time 1.5 hours
400g of gemfish fillets (or any firm white flesh fish)
250g scallops, cleaned, trimmed and roe reserved
3 eggs whites + 1 yolk
Salt and pepper
20ml white wine
Zest of ½ a lemon
1 clove garlic
1 bunch parsley
¼ cup of olive oil
Zest of ½ lemon
Remove skin and bones from fish fillet and cut into pieces.
Clean the scallops and keep 10 aside.
Separate the whites from the eggs yolks and beat the whites until firm.
Put the fish, scallops and the roe in a food processor with the cream, wine, yolk, salt and pepper, zest and puree the mixture.
Fold in the eggs white until smooth.
Line a terrine mould 28 x 10 cm long with grease proof paper and spoon in half of the fish mixture.
Place the 10 reserved scallops across the terrine to form a row in the middle. Lay in the remainder of the fish mixture and flatten the top with a spatula.
Place the terrine in a bain marie and bake for about 40 minutes at 160°. Check that it is cooked by placing a skewer in the centre of the terrine. If it comes out clean, it is cooked. Let it rest for 10 minutes then remove from mould and drain excess liquid. Place in the fridge to cool.
For the gremolata: in a mortar and pestle pound garlic with a pinch of salt. Add roughly chopped parsley and the zest of lemon. Add oil until well combined.