Fish terrine and orange

Fish terrine and orange
Fish terrine and orange 5 1 Stefano Moraschini

Instructions

01087 FISH TERRINE and orange INGREDIENTS for 4 PEOPLE 1 kg rosada; 3 oranges; 3 hard-boiled eggs; 50 g capers; 3 tablespoons wine vinegar; 3 gelatin sheets; 2 tablespoons chopped parsley; fish broth; butter; salt and pepper; Cook the fish in the broth for 10 minutes, drain and keep aside the broth; Cut up the fish and mix with chopped eggs, slices of 2 oranges, capers, vinegar and parsley.

Stir the dissolved gelatin sheets in two glasses of fish broth, season with salt and pepper.

Cut the other sliced Orange, buttered cake mold and cover with slices of Orange.

Pour into the previously prepared to refrigerate for 2 or 3 hours.

Fish terrine and orange

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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