*any seafood item can be substituted for any of your choosing.
Bring court bouillon to a boil, add lobsters and allow bouillon to return to a simmer. Poach lobsters until just cooked through, about 8-9 minutes, and remove to a sheet pan to cool. Repeat the poaching and cooling process with the shrimp, then black cod and lastly with the scallops. Reserve cooking liquid and cut cooled seafood into bite-size pieces.
Return court bouillon to a boil. Blanch each type of vegetable individually by dropping them into the boiling liquid and removing to an ice bath when tender. When the vegetables are done, allow the liquid to continue boiling until reduced to 1 quart. This reduction will serve as the base for your sauce.
Assembly and Serving
Pre-heat oven to 400° F.
Fold seafood and vegetables into sauce, being careful not to break up the seafood. Scoop mixture into baking dishes.
Cover terrines with puff pastry rounds, sealing around the outside of the dish. Brush the pastry with egg wash and bake the terrines until golden brown, about 8-10 minutes. Allow to cool for 5 minutes before serving. Terrines can be cooked ahead of time and kept warm at 150° F.
Source: Today Show
See the rest of Barack Obama's Inauguration Menu.