My Dinner With Andre – Salmon Terrine

Published on November 15, 2009 by Lauren Wille   ·   No Comments
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7 Votes

With Andre Gregory’s deep, soothing voice and energetic storytelling, this film will keep your attention the whole way through. Playing themselves, Andre Gregory and Wallace Shawn share their life stories over a night of fine dining. Being the more talkative of the two, Andre illustrates stories with elaborate hand gestures, a variety of facial expressions and a genuine desire to captivate his audience, even it is just one person.

When watching this film you may start to wonder how any human being can possibly remember that much dialogue. In truth, the script took about three years to write and was originally six hours long! Shot in an abandoned hotel in Virginia this film won both Best Screenplay and Best American Film at the Boston Society of Film Critics Awards in 1982.

Watch this movie once, watch it twice, or even watch it three times. You’ll discover that it’s more about your view on life, not necessarily the actors’. Some call it boring, others see it as fascinating and intriguing. Find out for yourself. And while you’re at it, give this Salmon Terrine recipe a try. Maybe you can share it with a friend along with some of your own life stories.

Recipe: Salmon Terrine

Ingredients

  • 20 g butter, melted
  • 200 g salmon fillet, cut into chunks
  • 4 eggs
  • 1 cup full-cream milk
  • Pinch of mixed spice
  • 1 tablespoon brandy
  • Dash of Tabasco
  • 2 teaspoons chopped fresh tarragon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • Tarragon sauce
  • 200 ml cream, chilled
  • Pinch of salt
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh tarragon

Instructions

  1. Preheat the oven to 160°C. Thoroughly grease a 750 ml loaf tin with the melted butter.
  2. Put the salmon in a blender or food processor with the eggs, milk, mixed spice, brandy, Tabasco and chopped tarragon. Blend well, then season with the salt and pepper.
  3. Pour the mixture into the loaf tin, cover with buttered foil and place in a baking dish. Pour sufficient boiling water into the dish to come about halfway up the sides of the loaf tin. Bake for 40–50 minutes until set. To test if it is ready, insert the point of a knife and it should come out clean. Leave to cool in the tin, then refrigerate overnight.
  4. Remove the terrine from the fridge 30 minutes before serving so that it isn’t too cold. Just before serving, prepare the sauce. Add a pinch of salt to the cream and beat until thick. Blend in the lemon juice and tarragon.
  5. Carefully run the blade of a knife all around the inside of the tin, then turn the terrine out onto a long platter, so that it comes out cleanly. Slice and arrange on individual plates. Place a small spoonful of sauce on each slice, then offer the remaining sauce in a separate dish. Serve with salad leaves and garnish with tarragon sprigs.

Cooking time (duration): 50 min

Number of servings (yield): 6

My rating:3 stars: ★★★☆☆

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