Pike Terrine with Forest Mushrooms

Terrin is the most delicate dish of French cuisine, which, due to its unusual taste and beautiful appearance, has become popular in many countries of the world. That is why we suggest you try the terrine of pike fillet with wild mushrooms and carrots. It is cooked for about 1 hour and baked for another half hour. And despite such an unusual combination of products, it turns out to be very fragrant, delicate and tasty.

Pick your recipe

Ingredients:

• 1.4 kg of pike fillet;

• 0.4 kg of frozen forest mushrooms;

• 1 large onion;

• 2 tbsp. l semolina;

• 2 tbsp. l sunflower oil;

• 150 g of bacon;

• 100 ml cream (fat content 15-22%);

• 2 medium carrots;

• 10 black olives;

• 1 bunch of greenery.

Cooking:

1. All pike carcasses should be cleaned of scales, washed, gutted and cut into fillets, removing fins, head and bones. Clean fillet should be at least 1.4 kg.

2. Pass the prepared fillet twice through a meat grinder, using the smallest mesh, or grind with a blender. Put the finished fish mass in a bowl, season with salt and pepper, mix until smooth.

3. Chop the onions in half rings, combine with wild mushrooms and fry in oil until cooked. Cool the roasted mushroom mass and grind in the same way as the fillet.

4. Milled mushroom mass to combine with chopped fish mass and mix. Add semolina and cream there, knead everything thoroughly.

5. Cut the bacon into thin and long slices. Peel and grate the carrots.

6. Take a rectangular shape with a volume of 1.5 liters. Cover the bottom of the form with strips of bacon so that their edges hang over the sides of this same form.

7. Put ½ part of minced fish and mushrooms on the bacon. Put a layer of grated carrots on top of the minced meat and cover it with the second part of the minced meat. Overwrap the terrine with overhanging bacon, clog it with foil and send it to the oven for half an hour, heated to 200 degrees.

8. After half an hour, remove the foil, and bake the terrine for another 10-12 minutes to get a beautiful golden crust.

9. Cool the prepared pike terrine with wild mushrooms, take it out of shape, transfer to a dish, decorate with olives and sprigs of any greens, then serve.