| 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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