Recipe: Fish terrine with candied tomatoes

Name: Terrine de poisson aux tomates confites
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 portions
Ingredients: 1 litre de court bouillon de poisson700 g de filet d'églefin ( j'ai mis du saumon)3 oeufs moyens80 g de lait concentré non sucré2 cas de crème fraîche1 cac de basilic surgelé100 g de tomates confitessel et poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4/5 (1 reviews) Starters

Prep 10 min

Cook 40 min

Total 50 min

Servings 8 serv.

Ingredients for 8 servings

1 litre of fish court bouillon
700 g of haddock fillet (I used salmon)
3 medium eggs
80 g of unsweetened condensed milk
2 tbsp of crème fraîche
1 tsp of frozen basil
100 g of candied tomatoes
salt and pepper

Step-by-step directions

1- Preheat the oven to 180°C

2- Pour the cold court bouillon into a sauté pan, add the fish fillets, bring to a boil, reduce heat and cook for 2 minutes, drain and crumble the fish.

3- Whisk the eggs with the condensed milk and crème fraîche, lightly salt, pepper and add the basil, incorporate the crumbled fish and mix.

4- Pour half of the mixture into a non-stick mold with a capacity of one litre, distribute the candied tomatoes in the middle and cover with the rest of the mixture.

5- Place the mold in a water bath and bake for 40 minutes.
I served it with fresh tomato sauce and pesto, eaten lukewarm or cold...

Chef Patrick's Comment

Basic recipe. For me it lacks a bit of pep, that is to say I would season it with Espelette pepper and a little curry to lift the blandness of fish terrines in general and I would layer fish fillets of different colors to give more relief to the cut.

Saumon Tomates confites Terrines Terrines de poisson Terrine de poisson froide