Composition / ingredients
Step-by-step cooking
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Boil trout in salted water.
Boil eggs and carrots.
Peel the zucchini, cut into thin bars and fry in vegetable oil for 3-4 minutes so that the zucchini does not change color.
Peel the eggs.
Peel the carrots and cut them into thin cubes.
Fill gelatin with water.
Cool the fish, free it from the skin and bones, chop it so that small plates turn out.
Put the proteins grated on a fine grater into the mold.
Put the zucchini on top of the proteins so that it forms an even layer without gaps.
Next, lay out a layer of fish.
Put an even layer of carrots on the fish.
Then put the egg yolks grated on a fine grater.
Finish the terrine with a layer of fish.
Melt gelatin in a water bath and pour over the terrine.
Put the mold in the refrigerator.
Turn the mold with the finished terrine onto a dish and garnish with lemon.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Vegetable oil - 873 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
