| November - Seafood Terrine with Shrimp and Asparagus (Hampen) |
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| Seafood Terrine with Shrimp and Asparagus (Hampen) | |
Hampen makes an elegant appetizer or light lunch, depending on portion size. You can make it several hours, or even a day in advance. Just before serving, arrange slices on a serving platter with parsley and lemon wedges for a beautiful presentation. |
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| Rinse the scallops and drain on paper towels. Rinse the fish, pat dry with paper towels and cut into small pieces. Place scallops and fish into a blender or the workbowl of a food processor fitted with a metal blade and process until smooth. Place cornstarch in a small bowl. Stir in water. Add cornstarch-water mixture to fish mixture and process. Add the egg white, murin, miso, and salt. Process until smooth. Dip a microwave-safe glass loaf pan into cold water, then pour the water out. With a rubber spatula dipped in cold water, fill the dampened loaf pan with the seafood mixture, laying in the shrimp and asparagus as you go. Keep in mind how they will look in a cross section when the finished loaf is cut. You may want one, two or even three layers of the asparagus and shrimp to achieve the look you like best. Press gently to make sure no air bubbles are trapped in the mix. Gently rap the dish on a counter to free any remaining bubbles. Smooth the top of the loaf with the rubber spatula dipped in cold water. Cover the pan with plastic wrap and poke several small holes in the wrap to allow the steam to escape. Cook the terrine in a microwave oven on 50% power (medium) for 3 minutes. You may have to adjust the cooking time based on the wattage of your microwave oven. Test for doneness by inserting a toothpick or cake tester in the senter of the terrine; the implement should come out clean. If the terrine is not done yet, continue cooking it, a minute at a time, until it tests done. Let the terrine sit, still wrapped, for 2 to 3 minutes; it will cool a bit and shrink from the sides of the pan. Remove the plastic wrap, pour off any accumulated liquid, and invert the terrine onto a serving plate. Cover it again with plastic wrap and chill it for at leats 30 minutes before slicinf with a sharp knife. Garnish with parsley and serve with lemon wedges, if desired. Or for a more traditional taste, serve with soy sauce and wasabi for dipping. |
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Serves 16 as an appetizer
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