Recipes...  
 

Smoked Harvest Select Catfish & Mushroom Terrine

Recipe By:

Chef Stafford T. DeCambra, CEC, CCE, CCA, AAC
Resort Executive Chef
Pearl River Resort
Course: Appetizer
Servings: 4
FOR PREPARATION OF THE TERRINE:

Ingredients

 Instructions

2 oz. Fresh Mushrooms
1 oz. Butter, clarified
1 oz. Vermouth
5 oz. Harvest Select Catfish - Pecan Smoked
1 oz. Mascarpone Cheese
1/2 each Lemon, fresh squeezed juice
1 tsp. Hot Pepper Sauce
1/2 tsp. Salt
3 oz. Heavy Cream
1 T. Gelatin
1 T. Fresh Chives, Minced
1 T. Fresh Parsley, Minced

 

Line a 12-ounce triangular loaf mold (4" long x 4" sides) with Saran Wrap.

In a sauté pan, over high heat, caramelize mushrooms in 1oz. of butter.  Deglaze with Vermouth until almost dry.  Place in bowl, chill.

In a food processor, combine the smoked catfish, mascarpone, lemon juice, and hot pepper sauce and salt.

In a heavy bottom saucepan, combine heavy cream and gelatin.  Bring to a slow boil, stirring constantly.  Remove from heat, add to food processor and blend until smooth (approximately 3-4 minutes).  Occasionally stop and scrape bowl.

Add blended mixture to reserved mushrooms, chives and parsley; mixing well to combine.

Fill mold.  Tap mold on tabletop to remove any air pockets.  Cover with Saran Wrap; refrigerate until firm and hold until needed for service.
 
FOR PARSNIP CHIPS:
Ingredients Instructions
1 each    Parsnips
3 cups    Oil, for frying
to taste   Natural Herb Seasoning		 Clean and peel the parsnip.  With a peeler, cut twelve even slices off.  Blanch and pat dry.

In a fryer, fry until golden and remove to a paper towel lined container.  Season and hold..
 
FOR SALAD OF ORGANIC FIELD GREENS:
Ingredients Instructions
1 each Yellow Tomato; blanched, shocked, de-skinned, de-seeded, cut into 4 wedges
1 each Red Tomato; blanched, shocked, de-skinned, de-seeded, cut into 4 wedges
2 T. Lime Vinegar
6 T. Poppy Seed Dressing
2 oz. Organic Assortment of Seasonal Field Greens: Radicchio, Arugula, Belgium Endive, Frisse, Watercress, Baby Spinach, Red Oak, etc.
4 each Organic Edible Flowers
to taste Natural Herb Seasonings

In a stainless steel bowl; combine and marinate the tomato wedges with the 2 tablespoons lime vinegar under refrigeration.  Then at service time, add the chives, toss well once more before serving.

Wash, dry and divide the organic field greens onto 4 chilled salad plates.  Slice terrine into 8 uniform pieces, placing 2 slices on each plate of organic salad greens.

Garnish with marinate tomato wedges, parsnip chips and organic flowers.  Drizzle each plate with 2 tablespoons of Poppy Seed Dressing and a sprinkle of the natural herb seasoning.
 

Try our other recipes:
Catfish Diane
Catfish Salad
Catfish & Cheese Grits Timbale

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