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Two types of fish is baked
Published On: 07 Jul 2011
for more details, click the name of the ingredient
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
tamil: Sathakuppi Sompa / Chatha Kuppai
malayalam: Sathakuppa / Chatakuppa
telugu: Sabasiege / Shatakuppi
hindi: Sowa / Pithapasadaa
Bengali: Sowa / Soolpha
Gujarati: Surva / Surva-Nu-Bi
Marathi: Surva / Shepu
Bengali: Laban / Noone
For preparing fish terrine, cut the bread into pieces and soak it in milk.
Mince the white fish fillet with soaked bread for 10 seconds.
Add in eggs, cream, chopped lemon rind, salt, pepper powder and dill. Beat it for 5 seconds.
Fry salmon fillets in butter on high flame.
Grease a terrine and pour half of the fish filling in it.
Lay the salmon fillet on top of it and pour the remaining fish filling on top of it.
Cover the terrine and bake it in a preheated oven at 180 degrees celsius for 15 minutes.
Remove the lid and bake it for another 10 minutes.
Drain the excess liquid if any.
Fish terrine is ready.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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