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Trout and sole terrine with basil sauce

Set the Food Grinder with the Fine Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

Start cooking

Tools

Mixers

Mixers

Food Grinder

Food Grinder

Food Tray

Food Tray

Details

9

Ingredients

9

Steps

Time

30'

Prep

35'

Cooking

65'

Total

Ingredients

How many servings?

  • 100 gskinned trout fillets
  • 150 gsole fillets
  • 50 gdouble cream
  • 10 gchives
  • 1 tablespoonmayonnaise
  • 1 teaspoonyogurt
  • 5 gbasil
  • -salt
  • -pepper
  • 200 gskinned trout fillets
  • 300 gsole fillets
  • 100 gdouble cream
  • 20 gchives
  • 2 tablespoonsmayonnaise
  • 1 tablespoonyogurt
  • 10 gbasil
  • -salt
  • -pepper
  • 300 gskinned trout fillets
  • 450 gsole fillets
  • 150 gdouble cream
  • 30 gchives
  • 3 tablespoonsmayonnaise
  • 2 teaspoonsyogurt
  • 15 gbasil
  • -salt
  • -pepper
Make it now
  • Step 1

    Set the Food Grinder with the Fine Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

  • Step 2

    Slice trout fillets into stripes, turn Speed Control Lever to 3 and grind finely.

  • Step 3

    Add cream and chopped chives to the trout, salt and pepper.

  • Step 4

    Grease a small square mold and fold with the sole fillets.

  • Step 5

    Fill with the trout stuffing and fold the exceeding sole fillets over the top of the terrine.

  • Step 6

    Bake the terrine in preheated oven at 170°C/340°F for 35 minutes.

  • Step 7

    Prepare the basil sauce: combine in a bowl mayo, yogurt and chopped parsley.

  • Step 8

    Serve warm or cold with the basil sauce.

  • TIP

    Served in larger portions with a side salad, can easily become a summer main course.

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Trout and sole terrine with basil sauce

Step 1

Set the Food Grinder with the Fine Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.

Step 2

Slice trout fillets into stripes, turn Speed Control Lever to 3 and grind finely.

Step 3

Add cream and chopped chives to the trout, salt and pepper.

Step 4

Grease a small square mold and fold with the sole fillets.

Step 5

Fill with the trout stuffing and fold the exceeding sole fillets over the top of the terrine.

Step 6

Bake the terrine in preheated oven at 170°C/340°F for 35 minutes.

Step 7

Prepare the basil sauce: combine in a bowl mayo, yogurt and chopped parsley.

Step 8

Serve warm or cold with the basil sauce.

TIP

Served in larger portions with a side salad, can easily become a summer main course.

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