Name: Hot Terrine of Sea-bass with Asparagus Tips (Terrine de loup chaude aux pointes d’asperges)
Yield: For four people
Cuisine: French
Ingredients: 20 g (¾ oz) butter; 30 g (1 oz) skimmed milk powder dissolved in; 2 egg whites; 1 sea-bass of 700 g (1½ lb) or 350 g (¾ lb) sea-bass fillets; 12 asparagus tips, fresh or tinned; salt, pepper; 25 cl (scant ½ pint) fish fumet; 30 cl (generous ½ pint) water; 1 teaspoon chopped shallot; 60 g (2 oz) button mushrooms; 1 teaspoon chopped tarragon; 15 g (½ oz) skimmed milk powder; 4 tablespoons dry white wine; 1 teaspoon olive oil; 1 teaspoon crème fraîche

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 sea-bass of 700 g (1½ lb) or 350 g

Method

Preparing the fish

Scale and clean the fish and cut off the fins with a pair of kitchen scissors. Fillet it by making an incision along one side of the backbone with a pliable knife. Remove the fillets whole and skin them by sliding the same knife between skin and flesh, keeping the fillet flat on the board.
Marinate the fi