Ingredient and Portion
Mixed seafood terrine 雜錦海鮮凍
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From melanie Submit
This savoury "jello" originated from France. Other meats such as chicken and turkey are often prepared this same way and served as an cold appetizer.
Novice
60 mins
frozen assorted seafood 500g
egg white 1pc
chinese ham(finely diced) 2tbsp
agar agar 20g
green peas 2tbsp
stock 300ml
egg white 1pc
chinese ham(finely diced) 2tbsp
agar agar 20g
green peas 2tbsp
stock 300ml
Seasoning
Marinade:
Some salt and pepper
Some salt and pepper
Method
Hard boil the egg and remove yolk. Cut egg white into small dices.
Marinade seafood after defrosting, and poach in water and drain well.
Soak sgar sgar until soft,drain well.
Bring stock to the boil,add in agar agar and cook until dissolved and starts to thicken.Add in salt to taste.
slightly grease glass or ceramic cups,and divende seafood,egg whites and peas evenly into cups. Fill cups with stock, and place in refrigerator to set when cooled.
Marinade seafood after defrosting, and poach in water and drain well.
Soak sgar sgar until soft,drain well.
Bring stock to the boil,add in agar agar and cook until dissolved and starts to thicken.Add in salt to taste.
slightly grease glass or ceramic cups,and divende seafood,egg whites and peas evenly into cups. Fill cups with stock, and place in refrigerator to set when cooled.
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