Ingredients
- 1 gallon lon court bouillon: water, lemon juice, bay leaf, black peppercorns, salt, and 1 onion and 1 fennel bulb roughly chopped
- 6 gallon (1 pound) maine lobsters *
- 20 gallon medium sized sea scallops *
- 36 gallon large shrimp, peel, cleaned and tail removed; about 2 pounds *
- 10 gallon (1 ounce) pieces of black cod *
- 1/2 cup small dice carrots
- 1/2 cup small dice celery
- 1/2 cup small dice leek
- 1/2 cup small dice russet potato
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper or black pepper
- 1/4 teaspoon ground nutmeg
- 1 quart heavy cream
- 1 cup dry vermouth (optional)
- 10 cup (5") puff pastry rounds
Preparation
Baking Directions:
Filling 1. Bring court bouillon to a boil, add lobsters and allow bouillon to return to a simmer.
Poach lobsters until just cooked through, about 8-9 minutes, and remove to a sheet pan to cool.
Repeat the poaching and cooling process with the shrimp, then black cod and lastly with the scallops.
Reserve cooking liquid and cut cooled seafood into bite-size pieces.
2.Return court bouillon to a boil.
Blanch each type of vegetable individually by dropping them into the boiling liquid and removing to an ice bath when tender.
When the vegetables are done, allow the liquid to continue boiling until reduced to 1 quart.
This reduction will serve as the base for your sauce.
Sauce1. Bring court bouillon reduction back to a boil, add the vermouth and heavy cream and reduce by half or until sauce will coat the back of a spoon.
Season with salt, white pepper and nutmeg to taste.
Set aside to cool.
To assemble and finish1. Pre-heat oven to 400° F.
2.Fold seafood and vegetables into sauce, being careful not to break up the seafood.
Scoop mixture into baking dishes.
3.Cover terrines with puff pastry rounds, sealing around the outside of the dish.
Brush the pastry with egg wash and bake the terrines until golden brown, about 8-10 minutes.
Allow to cool for 5 minutes before serving.
Terrines can be cooked ahead of time and kept warm at 150° F.
Tips:
Equipment 10 (3 1/2") terrines/ramekins or other ovenproof dish of your choice Pastry brush*Any seafood can be substituted for those listed depending on personal tastes and availability.
