Hornfiske Terrine on pointed cabbage with fresh Fiord shrimp and dill cream

Ingredients for Hornfiske Terrine on pointed cabbage with fresh Fiord shrimp and dill cream

Instructions for Hornfiske Terrine on pointed cabbage with fresh Fiord shrimp and dill cream

To prepare the Hornfiske Terrine on pointed cabbage with fresh Fiord shrimp and dill cream recipe, please follow these instructions:

The fish cut into appropriate pieces to fit the form or tureen, we choose to use. Hornfiske strips placed on a ovnplade lined with baking paper, greased with mustard and sprinkled with parsley, salt and pepper. Put in the oven at 150 degrees for about 15 minutes. While husblasen is steeping in cold water. When the fish is baked finished, added a layer into the mold, then a bill of soaked isinglass, next layer fish with a bill of soaked isinglass o.s.v. when the form is filled, pour over the hot fish stock for the whole thing is covered and placed on ice overnight. The cabbage in pieces, peeled leaf for leaf, and cut into bite-sized pieces, blanched and turned over then in olive oil and seasoned with salt and pepper.

Dill foam: buttermilk, sour cream and half by cfire blend with a hand blender for about 1 minute. Add the schnapps and season to taste. We are now ready to serve! Put the cabbage in the middle of the plate, pour the dill cream around, cut a slice of the tureen and place it on the cabbage. Garner with the prawns and the rest by cfire. Server-possibly with a glass of beer