Recipe: Chef Frederic Michaud's Meagre Terrine

Name: Chef Frederic Michaud's Meagre Terrine
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Ingredients: 800 g (28 oz) cooked Meagre flesh; 7 whole eggs; 30 cl (1.25 cups) liquid cream (30%); green bell peppers 700 g (25 oz); red bell peppers 700 g (25 oz); yellow bell peppers 700 g (25 oz); fine salt 14 g (0.5 oz); a good pinch of Espelette pepper.; Today the testimony of a very good idea instilled in his students by a talented friend, Chef instructor and member like me of the dynamic National Academy of Cuisine, Frederic Michaud.; Taking up the well-known theme "Cooking is also the art of making use of leftovers" this same theme having disappeared for a long time within many kitchens.; Here is an example of one of these recipes; Having to prepare a recipe with this beautiful fish that is Meagre, the fillets being removed, the bones heading for a good cooking (for the stock) then these same bones carefully removed and their flesh extracted.

By chef patrick Asfaux 4.2/5 (11 reviews) · 🍳 22 made it

Prep 20 min

Cook 45 min

Total 1h05

Servings 10 serv.

Ingredients for 10 servings

Adjust for

servings

800 g (28 oz) cooked Meagre flesh
7 whole eggs
30 cl (1.25 cups) liquid cream (30%)
green bell peppers 700 g (25 oz)
red bell peppers 700 g (25 oz)
yellow bell peppers 700 g (25 oz)
fine salt 14 g (0.5 oz)
a good pinch of Espelette pepper.
Today the testimony of a very good idea instilled in his students by a talented friend, Chef instructor and member like me of the dynamic National Academy of Cuisine, Frederic Michaud.
Taking up the well-known theme "Cooking is also the art of making use of leftovers" this same theme having disappeared for a long time within many kitchens.
Here is an example of one of these recipes
Having to prepare a recipe with this beautiful fish that is Meagre, the fillets being removed, the bones heading for a good cooking (for the stock) then these same bones carefully removed and their flesh extracted.

Step-by-step directions

Recipe progression.

1 Pass your peppers in the oven to remove the skin then empty them, open them in half and dry them with a piece of absorbent paper.

2 Mix the meagre flesh with whole eggs, salt and pepper then just before the end add the very cold cream.

3 Line your terrines with oiled parchment paper (or use Teflon cake molds).

4 Then begin your assembly
Red pepper, forcemeat, green pepper, forcemeat, then yellow pepper and finish with a layer of forcemeat.
Cook in middle of oven at 150° (gas mark 5) for 40 minutes then 20 minutes at 140°;