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  • Fish terrine with crayfish and asparagus
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    Simple fish terrine with crayfish and asparagus.
    By Andreas Viestad

    Fish terrine with crayfish and asparagus

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    Servings: 4
    Difficulty: 1/5

    PREPARATION:

     
    • 1

      Preheat the oven to 350°F (180°C). Place fish mixture in two separate bowls. To one bowl, add chopped herbs and stir, turning it from white to green.

    • 2

      In a non-stick ovenproof mould, arrange the crayfish in a neat pattern, covering the bottom. Gently spread out the white fish mixture over the crayfish, using a wet spatula.

    • 3

      Place asparagus lengthwise on top. Finish with the green fish mixture, spread evenly. Give the mould a few gentle knocks against the table to remove any air bubbles.

    • 4

      Place the mould in a bigger ovenproof dish, and fill the dish with boiling water two thirds up on the non-stick mould. Bake in the oven for 45 to 55 minutes. Check for doneness by poking it with a knife. If it comes out clean, the terrine in done.

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  • Servings: 4
    Difficulty: 1/5

    PREPARATION:

     
    • 1

      Preheat the oven to 350°F (180°C). Place fish mixture in two separate bowls. To one bowl, add chopped herbs and stir, turning it from white to green.

    • 2

      In a non-stick ovenproof mould, arrange the crayfish in a neat pattern, covering the bottom. Gently spread out the white fish mixture over the crayfish, using a wet spatula.

    • 3

      Place asparagus lengthwise on top. Finish with the green fish mixture, spread evenly. Give the mould a few gentle knocks against the table to remove any air bubbles.

    • 4

      Place the mould in a bigger ovenproof dish, and fill the dish with boiling water two thirds up on the non-stick mould. Bake in the oven for 45 to 55 minutes. Check for doneness by poking it with a knife. If it comes out clean, the terrine in done.

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