SEAFOOD TERRINE - LE CREUSET

SEAFOOD TERRINE - LE CREUSET image

Yield 8 people

Number Of Ingredients 11

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1 cup heavy cream
1/2 teaspoon saffron
16 ounces peeled and deveined shrimp
2 egg whites
1 teaspoon salt
1 leek, white part only, diced small, sautÃ©ed in butter until tender, then chilled
6 ounces scallops, chopped in large chunks, or left whole if small
6 ounces lump crab meat
1/4 cup minced chives
Lemon-Shallot Aioli (recipe below)
See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf

Steps:

Bring the cream to a simmer over high heat. Remove from heat and add saffron. Let the saffron infuse the cream for 15â20 minutes. Strain into a clean container and chill thoroughly. Preheat oven to 300 F. Be sure all ingredients to be pureed are very cold. In a food processor, puree the shrimp with the egg whites and salt. With the machine running, slowly add half the cream. The mixture should be stiff enough to shape. Continue adding the cream with the machine running. In a mixing bowl, combine the shrimp mousseline with the leeks, scallops and crab. Fold in the chives to distribute evenly. Line the terrine with plastic wrap and fill with the seafood mixture. Fold the plastic wrap over and cover with the lid. Bring a large pot of water to a simmer. Set the terrine in a roasting pan and fill the pan with the simmering water until it reaches three-quarters of the way up the sides of the terrine. Place in the oven and cook until the internal temperature reaches 135 F. Remove from oven and let cool to room temperature, then refrigerate until chilled. Serve with Lemon-Shallot Aioli - See more at: http://www.lecreuset.com/content_cooking-techniques-ruhlman-terrine#sthash.AyfPukXX.dpuf