Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

Zander and salmon terrine
1
2
3
4
5
6
Put the diced zander into the freezer for 30 minutes.
Line the terrine mould with cling film, leaving enough spare
to cover the terrine, once filled. Lay the basil leaves in
the bottom of the terrine mould.
Puree the double cream with the frozen diced zander in
a blender or using a hand-held mixer, add the herbs and
season with salt and pepper.
Put half of the zander mixture into the mould. Lay the salmon
strips across the centre, lengthways. Spread the rest of
the zander mixture on top. Cover the terrine with cling film.
Put the terrine mould on to the stainless steel tray at level 2
of the cold cooking space. Steam 100 °C, 20 minutes.
Remove the cling film from the top of the terrine. Allow the terrine
to stand for at least 20 minutes, before turning it out.
Half-round terrine mould, 0.7 l
Stainless steel tray, ⅔ GN
300 g fresh fillet of zander, diced
5–6 basil leaves
1 bunch of chives or dill,
finely chopped
1½ dl double cream
Salt
Pepper
100 g salmon fillet, in strips
Tip
The terrine can be eaten hot or cold.
Preparation: 60 minutes | Cooking: 20 minutes
18 19 Starters