Trout and sole terrine with basil sauce
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Trout and sole terrine with basil sauce
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Tools
Ingredients
100 g skinned trout fillet
150 g sole fillet
50 g double cream
10 g chives
1 tbsp mayonnaise
1 tsp yogurt
5 g basil
salt
pepper
Step by step
Set the Food Grinder with the Fine Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
Slice trout fillets into stripes, turn Speed Control Lever to 3 and grind finely.
Add cream and chopped chives to the trout, salt and pepper.
Grease a small square mold and fold with the sole fillets.
Fill with the trout stuffing and fold the exceeding sole fillets over the top of the terrine.
Bake the terrine in preheated oven at 170°C/340°F for 35 minutes.
Prepare the basil sauce: combine in a bowl mayo, yogurt and chopped parsley.
Serve warm or cold with the basil sauce.
Served in larger portions with a side salad, can easily become a summer main course.
