Prep
15 minCook
1 h 15 minReady In
13 h 30 minLevel
DifficultRating
/rating_on.png "1 Star")
Loading...| 00 g white fish fillets (sea bass, pike perch, monkfish, julienne) | |
| 4 medium-sized zucchini -3 egg whites | |
| 30 g of butter | |
| 25 cl of fresh cream | |
| 2 tsp. powdered stock | |
| Salt, paprika, pepper |
| 1. | Cut the zucchini into sections and then into quarters. Cook them for 8 minutes in boiling salted water. Drain for a long time. |
| 2. | Mix the fish, two pinches of paprika and the stock. Add the egg whites, then the cream while mixing. Taste, add salt and pepper. Put the mousse in a cool place for 30 minutes. |
| 3. | Spread a layer of mousse and zucchini in a buttered cake tin. Continue by finishing the assembly with the mousse. Put in the fridge for 30 minutes. |
| 4. | Turn on the oven at (180 °C). Cover the terrine with greaseproof paper. Put it in a hot water bath and put it in the oven for 1 hour. Let it cool and put it in the fridge for 12 hours. |
| 5. | Our advice : Garnish with a white cheese sauce with mustard and fine herbs. |
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