Recipe: Fish Terrine

Name: Fish Terrine
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: A lovely fish terrine that's easy to prepare.; 28 oz (800 g) of whiting fillets; 0.8 cup (20 cl) of 30% liquid cream; 4 eggs; 1.1 oz (30 g) of smoked salmon cut into small dice; 7 oz (200 g) of fresh salmon fillet; 1.75 oz (50 g) of carrots cut into small dice (cooked crispy in salted water and cooled); 1.75 oz (50 g) of green beans cut into small dice (cooked the same way); 1.75 oz (50 g) of pitted black olives cut into large pieces; chervil or flat parsley; salt and cayenne pepper

By chef patrick Asfaux 4.92/5 (36 reviews) · 🍳 24 made it

Prep 15 min

Cook 50 min

Total 1h05

Servings 6 serv.

Water bath at 200°C for 50 minutes: the exact timing so the whiting mousse sets without turning rubbery. Classic fish terrine with layers of fresh salmon and cooked vegetables, served cold after overnight chilling.

Ingredients for 6 servings

Adjust for

servings

A lovely fish terrine that's easy to prepare.
28 oz (800 g) of whiting fillets
0.8 cup (20 cl) of 30% liquid cream
4 eggs
1.1 oz (30 g) of smoked salmon cut into small dice
7 oz (200 g) of fresh salmon fillet
1.75 oz (50 g) of carrots cut into small dice (cooked crispy in salted water and cooled)
1.75 oz (50 g) of green beans cut into small dice (cooked the same way)
1.75 oz (50 g) of pitted black olives cut into large pieces
chervil or flat parsley
salt and cayenne pepper

Step-by-step directions

1 Preheat the oven to 200°(th 6-7).

2 In your blender (or food processor) put your whiting fillets, the beaten eggs (as for an omelette) the very cold cream, salt (little) and pepper as well as a few leaves of flat parsley (or chervil) then blend for 3 minutes, then add the smoked salmon and blend for 15 seconds then transfer to a very cold bowl.

3 Cut your fresh salmon into strips about 1 cm thick.

4 In a loaf mold (non-stick or silicone), put a layer of 2 to 3 centimeters of farce at the bottom then arrange harmoniously half of the green beans, half of the salmon strips, carrots and black olives. put another layer of farce and repeat the same operation then finish with a final layer of farce.

5 Prepare a warm water bath, your terrine should be submerged halfway then put in the oven for 50 minutes if you see it's browning too much cover it with a sheet of aluminum foil.

6 Remove from oven and let cool outside the water bath.

A chef's advice

The cream must be very cold before blending with the whiting, otherwise the mousse becomes grainy and won't emulsify. Pull it from the freezer 10 minutes before, pour it in last, and blend for barely 30 seconds. That gesture is what separates a silky terrine from thick paste.