TERRINE DE POISSON AUX ÉCRIVISSES

TERRINE DE POISSON AUX ÉCRIVISSES

CATFISH PÂTÉ WITH CRAWFISH

1 Tbsp. minced shallots

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

3 dashes Peychaud bitters

Tabasco, salt and white pepper to taste, at least 1/2 teaspoon each

1 pound skinless catfish

3/4 cup crawfish tails

2 Tbsp. lemon juice

Salt and white pepper to taste

4 egg whites

Cook minced shallots in butter for about a minute and then stir in flour.  Stir in milk whisk vigorously.  Stirring constantly, add the salt, pepper, Tabasco and bitters and cook until thick and smooth.  Chill.  Preheat oven to 350°.  In a food processor purée fish with lemon juice, salt and pepper. Add the egg whites one at a time, blending well after each.  Add the cold white sauce slowly.

Spoon 2/3 of the mixture into a buttered loaf pan.  Make a trench and carefully place tho crawfish tails down the center.  Cover with the remaining pâté.  Cover with buttered foil.  Put the terrine into a baking pan  and add hot water to reach 2/3 of the way up the sides of the terrine.  Bake for 1 hour or until an inserted knife comes out clean.

The pâté may be served hoy or cold; directly from the pan or un molded onto a platter.  Garnish with fresh dill and/or watercress.  To cut neat slices,dip the knife into boiling water.

Serves 6-8 as an appetizer.  You may use tiny cooked shrimp instead of crawfish.