Name: Schnapper and Lobster Terrine
Yield: Serve six people
Cuisine: French
Ingredients: 1 x 20 g packet nori (seaweed); 2 egg whites; 50 g butter; 1 small tin truffles, chopped, juice reserved; 4 shallots, chopped; 1 tbl chopped thyme; 600 ml cream; salt and pepper; 2 tbl cognac; 1 tbl green peppercorns; 1 live lobster, weighing 750 g; 500 g schnapper fillet; 75 ml chardonnay

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

500 g schnapper fillet
1 live lobster, weighing 750 g

Method

Clean the schnapper fillet of skin and bones and cut into large dice. Place in a bowl with the white wine, thyme and half the shallots. Allow to marinate for one hour, then drain off any excess wine. Make a mousseline with the schnapper, 400 ml of the cream and one of the egg whites. Fold the green peppercorns into the mousseline and season to taste.

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Schnapper and Lobster Terrine

Ingredients

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