Ingredients
- 400 g king prawns (king prawns)200 g cod fillet8 large lettuce leaves, washed1 tbsp butter, room temperature1 small, firm mango150 ml coconut milk1 tbsp light soy sauce2 tsp wasabi pasteSalt
Instructions
- Put four prawns on a plate in the fridge and put the rest in a bowl. Cut the cod into approx. 2 x 2 cm cubes, add to the prawns in the bowl and refrigerate for 15 minutes.
- Bring salted water to the boil in a wide pot. Place the lettuce leaves in the boiling water for two seconds, remove, rinse in cold water, place on a kitchen towel and leave to drain. Grease the terrine mould with lid (800 ml capacity) with butter and line with six lettuce leaves. Place a baking tray on the middle shelf and preheat the oven to 160°C top/bottom heat.
- Peel the mango, cut the flesh from the core, weigh out 100 g flesh and cut into small cubes.
- Take the prawns and cod cubes out of the fridge, put them in a food processor with the coconut milk, soy sauce, wasabi paste and a pinch of salt, blend briefly until homogeneous and put into a bowl. Mix with the mango cubes and pour half of the mixture into the prepared terrine mould. Place the set-aside prawns on top, spread the rest of the mixture over the top, press down well and cover with the remaining lettuce leaves.
- Cover the terrine mould with a suitable lid and place on the baking tray. Pour about 1 l of cold water onto the tray and cook the terrine at 160°C for 50 minutes. At the end of the cooking time, turn off the oven, leave the terrine to cool in the open oven and then refrigerate.
