Catler FP 8010 - Manual (Page 43)

R8
SMOKED FISH TERRINE
Makes 4-6 serves
INGREDIENTS
500g smoked fi sh
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
1 /
2
cup parsley sprigs
2 tablespoons toasted pinenuts
4 × 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
METHOD
1. Place fi sh, bay leaves, peppercorns and
lemon slices into a shallow pan with
suffi
cient cold water to cover the fi sh.
Cover, bring to the boil then simmer for
8-10 minutes or until fi sh fl akes easily.
Remove fi sh and drain. Discard water, bay
leaves, peppercorns and lemon slices.
2. Assemble food processor using the quad
blade.
3. Remove any bones from the fi sh and
discard.
4. Place onion, lemon peel, chilli, parley
and pinenuts into the processing bowl.
Process until fi nely chopped. Add eggs,
butter, curry paste, cumin, sour cream,
rice and fi sh. Process until combined.
5. Spoon mixture into a greased and lined
loaf tin or terrine dish. Place terrine dish
into a baking dish, pour suffi
cient water
into the baking dish to come half-way
up the side of the terrine dish and bake
in a preheated oven at 180°C for 30-40
minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine with
salad.
THAI FISH CAKES
Makes 24 serves
INGREDIENTS
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffi
r lime leaves, crushed
1 /
4
bunch coriander, roughly chopped
350g white boneless fi sh fi llets, cubed
1 × 60g egg
2 tablespoons water
1 tablespoon fi sh sauce
Oil, for shallow frying
CUCUMBER SAUCE:
INGREDIENTS
1 /
3
cup warmed honey
1 tablespoon lime juice
1 tablespoon fi nely chopped cucumber
METHOD
1. Assemble food processor using
adjustable slicing disc.
2. Pack beans into feed chute vertically and
slice. Remove beans from processing bowl.
3. Reassemble food processor using quad
blade. Place onion, garlic, ginger, chillies,
lemongrass, lime leaves and coriander
into processing bowl. Process to a paste.
Add fi sh, egg, water and fi sh sauce and
process using Pulse button in short
bursts until mixture is smooth.
4. Remove mixture from processing bowl
and stir in sliced beans. Shape mixture
into 24 fi sh cakes.
5. Heat a little oil in a large frypan and
cook fi sh cakes on a medium heat for
5 minutes on each side or until cooked
through and golden brown.
6. Combine ingredients for Cucumber Sauce.
Serve hot Thai Fish Cakes with Cucumber
Sauce.
RECIPES