Terrine of trout with sage butter

Terrine of trout with sage butter


400 g fillet of trout or any other red fish;
100 ml dry white wine;
150 g butter;
1 stalk celery;
1 onion;
salt, white pepper to taste;
sprig fresh sage;
2 cloves of garlic;
olive oil for frying.


In a pan heat the olive oil. Cut onion into cubes, simmer a bituntil soft. Add the sliced celery slices, stir. The fish is cleaned from skin, remove bones and cut into fairly large cubes. Spread in the pan. Fry on medium heat for 4-6 minutes, then add the wine. While stirring, wait for the evaporation of excess liquid and turn off the heat. Add salt and pepper to taste. After complete cooling, mix in a blender the fish and 100 g butter. Put snacks in small portions. On a clean skillet melt remaining butter, heat the sage and garlic. Filtering through a strainer, pour hot oil on the paste in each mould. Refrigerate at least 6 hours.


You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта