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This one is requires a bit of effort but is so impressive and different to serve at lunch you will get heaps of wows and how did you make it comments...
you need a loaf tin lined with clingwrap to start.
ing.
1.75kgs of white fish fillets.
2 eggs.
4 thick slices of white bread crusts removed.
400 mls of cream.
4 slices of smoked salmon.
6 pieces fresh asparagus.
1 bunch silverbeet.
6 fresh prawns
6 fresh scallops
3 bugtails
fresh dill
pepper
soak the bread in half the cream set aside,
de stem the spinach and quickly dunk it in boiling water then remove and cool.
get out the food processor and add 1.75kgs of diced boneless white fish fillets teaspoon of salt blend it till it goes smooth then add the bread soaked in cream and eggs... add the rest of the cream slowly till the mixture is smoother.
turrn the mix into a bowl, add the pepper to taste fresh dill and then add the smoked salmon diced.
line the tin with the silverbeet and fill half way with the mix, wrap the bug tails in the silverbeet also and line down the centre of the tin. on one side line the prawns the other the scallops, top with the remaining mixture and cover with the spinach.
place the tin in a baking tray filled 3/4 with water (a water bath)
cook at 130 for about 1.5 hours.
place in the fridge over night.. when you slice it it has a very cool pattern!! Serve with salad and a pink peppercorn vinigarette.. yummo!!
you need a loaf tin lined with clingwrap to start.
ing.
1.75kgs of white fish fillets.
2 eggs.
4 thick slices of white bread crusts removed.
400 mls of cream.
4 slices of smoked salmon.
6 pieces fresh asparagus.
1 bunch silverbeet.
6 fresh prawns
6 fresh scallops
3 bugtails
fresh dill
pepper
soak the bread in half the cream set aside,
de stem the spinach and quickly dunk it in boiling water then remove and cool.
get out the food processor and add 1.75kgs of diced boneless white fish fillets teaspoon of salt blend it till it goes smooth then add the bread soaked in cream and eggs... add the rest of the cream slowly till the mixture is smoother.
turrn the mix into a bowl, add the pepper to taste fresh dill and then add the smoked salmon diced.
line the tin with the silverbeet and fill half way with the mix, wrap the bug tails in the silverbeet also and line down the centre of the tin. on one side line the prawns the other the scallops, top with the remaining mixture and cover with the spinach.
place the tin in a baking tray filled 3/4 with water (a water bath)
cook at 130 for about 1.5 hours.
place in the fridge over night.. when you slice it it has a very cool pattern!! Serve with salad and a pink peppercorn vinigarette.. yummo!!
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