Seafood Parfait with Salmon Duo

Yield: 10 servings

Equipment: Food processor, chopping board, knife, hand mixer, wooden, spoon, spatula, terrine, spoon, steamer.

Mise en Place

• Cut shrimp meat and fish fillets into cubes.
• Soak gelatin leave in cold water
• Line out terrine mould with plastic wrap and gravlax.

Method:

1. Mix seafood and veloute in a bowl then transfer to the blender.
2. Add half the stock and blend to a smooth consistency
3. Add the remaining hlf of the stock and the gelatin.
4. Whip the heavy cream to soft peaks
5. Fold puree in whipped cream over ice
6. Sprinkle with dill and season with salt and pepper
7. Fill terrine half way with some of the mixture. Make sure that it is evenly spread out.
8. Top with nori, sprinkle with peanuts, and add another layer of the mixture.
9. Sprinkle more dill
10. Cover terrine with foil
11. Put in steamer for 20-25 minutes.

Note : both cream and puree should be cold when mixing.