Recipe: Chef Frederic Michaud's Meagre Terrine

Name: Terrine de maigre du chef frédéric michaud
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 10 portions
Ingredients: 800 g de chair cuite de Maigre7 oeufs entiers30 cl de crème liquide (30%)poivrons verts 700 gpoivrons rouges 700 gpoivrons jaunes 700 gsel fin 14 gune bonne pincée de Piment d'Espelette.Ce jour le témoignage d'une très bonne idée inculquée a ses élèves par un ami talentueux le Chef instructeur membre comme moi de la dynamique Académie Nationale de Cuisine ,Frédéric Michaud.Reprenant le thème bien connu "La Cuisine c'est aussi l'art d'accommoder les restes" ce même thème ayant disparu depuis bien longtemps au sein de beaucoup de cuisines.Voici donc un exemple d'une de ces recettesAyant a confectionner une recette avec ce beau poisson qu'est le Maigre les filets étant levés,pour les arêtes direction une bonne cuisson (pour le fumet) puis ces mêmes arêtes sorties délicatement et leurs chairs prélevées.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (11 reviews) Starters

Prep 20 min

Cook 45 min

Rest 1h

Total 2h05

Servings 10 serv.

Ingredients for 10 servings

800 g cooked Meagre flesh
7 whole eggs
30 cl liquid cream (30%)
green bell peppers 700 g
red bell peppers 700 g
yellow bell peppers 700 g
fine salt 14 g
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°;

Terrines et pates