Overview
Difficulty: Hard
Servings: 8-16
Preparation Time: 30 mins
Cooking Time: 100 mins
For the terrine: |
For the pepper sauces: |
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1. Coarsely chop pikeperch fillet, salt generously, stir well and place in the freezer for 30 minutes. Cut salmon fillet into 24 cm strips with a square profie (3 x 3 cm, about 200 g). If filet isn’t long enough, 2 shorter strips will also work. Chop remaining salmon fillet – i.e. 300 g – like the pikeperch, season with salt and refrigerate. Place cream in the freezer as well.
2. Slit leeks lengthwise down the centre and remove ends. Rinse thoroughly, separate into individual leaves and cook in a large pot of boiling salted water for 2 to 3 minutes until the leaves are tender. Remove, plunge into ice water and drain. Rinse chard, remove stems and cut away thick ribs from the leaves.
3. Boil chard leaves for 2 minutes, plunge into ice water and leave standing in cold water. Oil a 23 x 40 cm sheet of aluminium foil and sprinkle with salt. Lay the leek strips on top in the long direction to form a 23 cm x 26 cm rectangle with the individual leaves overlapping slightly.
4. On a kitchen cloth, arrange chard leaves in a similar rectangle of the same size, carefully cutting away protruding ends and setting them aside. Cover with a second cloth and flatten carefully using a saucepan. Remove the top cloth and cover with a sheet of clingfilm.
5. Prepare the pikeperch filing:
6. Place a casserole dish large enough to hold the terrine moulding the oven (second rack from the bottom). Set oven to 100°C Convection and place a suitable thermometer in the dish. Pour 2 to 3 litres boiling water into the dish. Wait about 45 minutes until the water temperature has levelled of at 90°C – approximately the time it will take to prepare the terrine.
7. For the salmon filing:
8. Place the terrine inside the dish in the oven and lower the oven temperature to 95°C Convection so that it will level off at 80°C within 15 minutes. Poach the terrine for about 60 minutes – the salmon will still be slightly pink and the filling will be cooked..
9. Slight variations in water temperature can greatly affect the cooking time – doneness is most easily determined using a thermometer with a core temperature sensor. The temperature at the centre of the cooked terrine (i.e. in the salmon filet) should be exactly 60°C. "Remove the finished Salmon-Pikeperch Terrine from the oven and let it cool.
10. For the pepper sauces
11. Loosen the Salmon-Pikeperch Terrine from the mould by running a knife along the two longer sides and remove using the aluminium foil. Slice the terrine with a long, sharp knife and arrange on plates with red and yellow pepper sauces. Best served with a small salad – for example, of asparagus and dandelions.
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At Bosch Home Appliances we want you to help us improve the products and services we offer you and, for that, we need to know your opinion. Can you help us answering this brief survey?
It will not take you more than a minute.
If you need any support, please contact us or call us at 1800 266 1880 (Monday to Saturday – 8 am to 8 pm).
Thank you