| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | First cours, Fish and se | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fish filets |
| 1 | lb | Shrimp; shelled and deveined |
| 6 | Ice cubes fish stock frozen | |
| 1/4 | lb | Butter or margarine |
| 1/2 | c | Powdered milk |
| 1 | Shallot | |
| 2 | ts | Salt |
| Pepper | ||
| Nutmeg | ||
| Tarragon |
INSTRUCTIONS
Set aside 6 shrimp and season with salt and lemon 1. Grate onion, shallot and tarragon in the food processor 2. Add the fish and shrimp Add and process to a paste. Add the chilled butter and process to creamy. Add salt and pepper. 3. Add ice cubes alternating with the milk 4. Place half the mixture in a buttered 4 cup loaf pan. 5. Top with the reserved shrimp and cover with the rest of the mixture. 6. Bake 1 hour at 250 in bain marie. 7Unmold. Chill 8. Serve sliced with mayonnaise made with 1 tsp orange juice and grated orange rinds( 1tbs) Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 20, 1997
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