Scallop and Maine lobster terrines...

Scallop terrines with Maine lobster, for a wedding this evening:

I'll take two, please

Those are single serving containers, right?

must be a big wedding, because that's a lot of fancy pans there.
I'll settle for the scrap ends.

did you use water on those sheet trays? I'd be too scared to go w/o.
it's nice to see some old skool haut cooking going on.

dk,

Yes, I always pour boiling water on the sheet pans and bake at 260F. Pull at 138.

Evil Ronnie wrote:dk,

Yes, I always pour boiling water on the sheet pans and bake at 260F. Pull at 138. The dinner is for 200.

Absolutely gorgeous!

Evil,

Really quite beautiful and, I am sure, delicious.

Enjoy,
Gary

HI,

I'm glad you showed it plated. What kind of caviar did you use? What is the sauce with the caviar called?

Agree with everyone, this looks terrific!

Regards,

Ah yes, I see you are an Executive Chef. Two years on the board, and I'm just beginning to sort you all out! Beautiful work.

Cathy2 wrote:HI,

I'm glad you showed it plated. What kind of caviar did you use? What is the sauce with the caviar called?

Agree with everyone, this looks terrific!

Regards,

Hi Cathy,

Charcuterie has been a real passion of mine ever since my very first chef taught me how to make his terrine de canard more than 30 years ago and I really enjoy the process from beginning to end. Recently, I made rabbit-green peppercorn as well as duck-dried cranberry terrines for the club in a variety of shapes and sizes...to use both as plated appetizers as well as to be used for amuse.

The caviar that I currently use is a wonderful American sturgeon product harvested in Mississippi for Collins Caviar. We pay about $20 per ounce + shipping. To me, this caviar is 90-95% as tasty as Petrossian's beluga, sevruga or ossetra products. In addition, it comes packed in glass jars so you never get that terrible metallic taste that metal cans impart.

The sauce is a creamy citrus-creme fraiche dressing made from a base of good quality commercial mayonnaise and creme fraiche as well as orange and lemon zest. I quickly stir in the eggs so as to evenly distribute them without breaking the eggs and creating a nasty, grey mess. It doesn't have a name. I just mix it up and drizzle it.

Smoked salmon and spinach terrine


(Fresh) salmon terrine




Inside view of duck with dried cranberry.

Hey, I recognize those plates! My folks are members

Heard the food was really good!

mhill,

Thanks,

Evil Ronnie,

All your terrines look wonderful.

Your sauce invention sounds great, too. I was waiting for some classical name from Escoffier. You don't see too many sauces embellished with caviar.

Thanks!

Regards,

Cathy,

I saw Wolfgang Puck do this with tobiko caviar just mixed into a creamy "house vinaigrette" way back in the 80's, when he was our consultant at The Mansion on Turtle Creek in Dallas. He flew in on a monthly basis to oversee and make suggestions. Didn't have a name then either.

Evil

dk wrote:I'll settle for the scrap ends.

If you slice them properly, there are very few wasted end cuts. I can almost always get a usable "first cut".

Tasting tonight: Terrine of Scottish smoked salmon and NY State smoked sturgeon with horseradish compound butter