TERRINE F HAUTE LIRE
  SMOKED TROUT
  WITH GREEN PUY LENTILS
 

    Difficulty:
     Preparation: 45 min
     Cooking time: 90 min
     12 persons
 
     
 
  RIOUFREYT TRAITEUR - Philippe RIOUFREYT - 43000 LE PUY-EN-VELAY
     
 

 

INGREDIENTS :

  • 100 g GREEN PUY LENTILS
  • 250 g smoked trout for the mousse
  • + 150 g for the garnish = 400 g
  • 350 g whiting
  • 600 g cream
  • 1 egg
  • 12 g fine salt
  • 1 g Cayenne pepper
  • 2 g gelatine
  • 1 dl Noilly Prat
   
  • Make a fish mousse with the whiting flesh and the trout (250 g), cream, eggs, alcohol and seasoning. This can be made in the mixer.
  • Place the GREEN PUY LENTILS in cold water and cook for 20 minutes with salt, thyme and bay leaf.
  • Arrange the remaining slices of smoked trout (150 g) around the sides of a well-buttered terrine.
  • Blend together the GREEN PUY LENTILS and the fish mousse, fill the terrine and fold the smoked trout slices down over the top.