Salmon Terrine
by Sa Hapag ng Mga Bayani
GMA News TV presents “Sa Hapag ng mga Bayani,” a two-part feature on the traditional dishes once enjoyed by our national heroes. Hosted by Youth Ambassador for the National Commission for Culture and the Arts Dingdong Dantes, the special uncovers the stories behind select heirloom recipes from significant periods in our nation’s history.
The independence of the Philippines was declared on the porch of the mansion of General Emilio Aguinaldo in Cavite on June 12, 1898. After several months, the declaration was sealed by the Malolos Congress. It was then followed by a fancy feast now known as the Malolos Banquet. The Malolos Banquet was attended by several prominent personalities of our first government including the great-grandfather of the prominent chef, Chef Gene Gonzalez. Thus Chef Gene tried again to cook the French dish prepared in Malolos Banquet.
- 1 kilo salmon fillet
- 1/4 cup butter
- 1/4 cup egg yolk
- 1/4 cup cream
- 1/8 cup onion chives
- 1 tbsp lemon juice
- Salt and pepper
- 2 pcs egg yolk
- Drop of lemon juice
1. Cut half of the salmon, half an inch thick and 2 to 3 inches in length.
2. Line loaf pan with cling wrap make a fence of Salmon arranging it lengthwise around the side of the pan leaving about half an inch extra length of the salmon hanging.
3. For the other half of the salmon, rough chop the salmon, and put in the lemon, cream, salt and pepper, and chives.
4. Mix well and put mixture in the middle of the pan of salmon fence until it is filled up.
5. Close the top of your filling by folding the extra ½ inch of salmon on top. This will serve as your base.
6. Seal your pan with another cling wrap and steam for about 10 to 15 minutes.
7. Remove and let it cool for a while then put in a chiller.
8. To serve, invert the pan on a plate and simply pull the cling wrap downwards to release the terrine. Serve cold pour over with sauce.
9. For the sauce, whisk egg yolk and butter over double boiler, and then add lemon juice.
10. Whisk to achieve desired thickness salt and pepper to taste.
2. Line loaf pan with cling wrap make a fence of Salmon arranging it lengthwise around the side of the pan leaving about half an inch extra length of the salmon hanging.
3. For the other half of the salmon, rough chop the salmon, and put in the lemon, cream, salt and pepper, and chives.
4. Mix well and put mixture in the middle of the pan of salmon fence until it is filled up.
5. Close the top of your filling by folding the extra ½ inch of salmon on top. This will serve as your base.
6. Seal your pan with another cling wrap and steam for about 10 to 15 minutes.
7. Remove and let it cool for a while then put in a chiller.
8. To serve, invert the pan on a plate and simply pull the cling wrap downwards to release the terrine. Serve cold pour over with sauce.
9. For the sauce, whisk egg yolk and butter over double boiler, and then add lemon juice.
10. Whisk to achieve desired thickness salt and pepper to taste.
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