Recipe Under-live fish terrine

1.  Heat the milk in a small bowl in the microwave, then put the gelatin leaves to soften in the milk.

2. Cut the fish fillets into cubes 2 cm side. Cut the smoked trout slices into strips. Cut the peeled shrimp into small pieces.

3. In the bowl of a mixer robot with an S blade, place the fish and shrimp. Add the peeled shallot, lemon juice and fresh cream. Mix a few seconds to amalgamate everything.

4. Place the fish paste in a bowl, add the eggs, mixing with the spatula. Add the spices, salt and pepper. Add the milk with the softened gelatin leaves and mix everything well.

5. Pour the preparation into a terrine about 20 to 25 cm long. Press it well.

6. Place the terrine in a vacuum cooking bag, then proceed to the vacuum in the machine by pressing "manual suction", then on "welding".

7. In a pot filled with water, adjust the thermoplonger to 65 ° C. When the temperature is reached, immerse the bag in the water for 45 min.

8. Take out the bag and let it cool completely before storing it in the refrigerator for the night.

9. The next day, open the bag and unmold the terrine on a service board. Enjoy with slices of toast.

Tip: You can also cook your terrine at low temperature in an oven-in-Bai-marie, providing a cooking probe to keep the water at 65 ° C.

Tip: You can accompany your terrine with a sauce made from crème fraîche or yogurt in Greek, dill and lemon juice.