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Recipes from White Hall

CHILLED CHESAPEAKE ROCKFISH AND LOBSTER TERRINE 

Waypoint Seafood and Grill

Chef Hans Schadler CEC AAC and

Chef Steven Perkins CEC AAC

1 lobster live, cooked, de-shelled and cut in large pieces

1.5 pounds rockfish, filets fresh, skin removed and cut in ½-inch cubes

4 oz. scallops

½ tsp. salt

¼ tsp. pepper

1 egg white

3 oz. heavy cream

1 Tbs. fresh tarragon, chopped fine

1 Tbs. fresh chives, chopped fine

1 Tbs. fresh parsley, chopped fine

Salad

2 oranges in segments; squeeze and reserve juice

1 lemon in segments; squeeze and reserve juice

3 oz. extra virgin olive oil

1 tsp. soy sauce

2 c. mixed lettuce

1 bunch asparagus, peeled (if very thick), blanched and shocked

Prepare all the ingredients as described. Prepare the terrine one day in advance. Preheat oven to 350°F. Place the scallops, salt and pepper, and the egg white in a food processor. Purée into a smooth paste. Add the cream and mix in until smooth—not longer t...

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