1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes.

It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

27K 3 5

Last modified on: November 8^th 2020

Keywords for this recipe:

For 2 terrines, you will need:

1 800 g fish fillet
2 1 lemon
3 300 g cooked spinach
4 300 g Preserved tomatoes
5 parsley
6 4 tablespoons olive oil
7 Hollandaise sauce
8 salt
9 pepper
Total weight: 1,590 grams

Change these quantities to make: 1 terrines 2 terrines 4 terrines 6 terrines

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 2 min.	20 min.	30 min.	1 hour 52 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Prepare 800 g fish fillet, taking care to remove any skin and bones, then dry on a cloth or absorbant paper. Salt and pepper on both sides.

Stage 2 - 5 min.

Butter a terrine dish (here I'm using a half-litre (1 pint) aluminium container). Begin by putting a layer of fish in the bottom.

Drizzle with lemon juice.

Stage 3 - 5 min.

Cover with a layer of cooked spinach. Salt and pepper.

Stage 4 - 5 min.

Add a second layer of fish and drizzle with more lemon juice.

Stage 5 - 5 min.

Add a layer of preserved tomatoes, chopped coarsely (this makes it easier to slice when serving).

Stage 6 - 2 min.

Scatter chopped parsley over.

Stage 7 - 5 min.

Finish with a final layer of fish and a drizzle of olive oil.

Prepare the other terrine(s) in the same way.

Stage 8 - 20 min.

Preheat the oven to 320°F (160°C)

Sit the terrrines in an oven-proof dish, roasting tin or oven tray.

Stage 9 - 30 min.

Fill the dish with boiling water and cook in the oven for about 20 to 30 minutes.

Useful tip: Stick an electronic thermometer in the terrine. It will be cooked when the centre reaches

140°F (60°C).

Stage 10 - 20 min.

Take the terrines out of the oven, remove from the water and transfer to a wire rack.

Leave to cool a little and turn out just before serving.

Stage 11

Serve in thick slices, hot, warm or cold, with a generous slosh of hollandaise sauce.

Remarks

Do be careful in stage 9: it's always tricky putting a dish of boiling water into the oven.

It is worth alternating different fish to give a more sophisticated flavour. In the photos I have used whiting, pollock and red mullet.

You can add the lemon zest as well as the juice to pep up the flavour of the fish.

The hollandaise sauce is just a suggestion; béarnaise sauce will go just as well, so be guided by your own tastes and use whatever sauce you prefer..

Keeping

1 or 2 days in the fridge, covered with plastic film. Freezes well.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,307 Kcal or 5,472 Kj	146 gr	30 gr	180 gr
65 %	56 %	3 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
82 Kcal or 343 Kj	9 gr	2 gr	11 gr
4 %	4 %	<1 %	2 %

Per terrines
Energetic value	Proteins	Carbohydrates	Fats
654 Kcal or 2,738 Kj	73 gr	15 gr	90 gr
33 %	28 %	1 %	14 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Fish, Milk, Egg, Sulfites, Gluten

How much will it cost?

For 2 terrines : 9.55 £
Per terrines : 4.78 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Fish fillet: You can check-out other recipes which use it, like for example: Creamy "terre et mer" pots, Erika's ceviche, Fish in white wine, Baked sea bass fillet with lemon and tarragon, Fish in a seed crust, ... All
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Spring Bread, Sushi, Pasta with pesto and preserved tomatoes, Cretan Bread, Tomato foccacia, ... All
	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Asparagus and spinach gratin, Crispy spinach rolls, Spinach and hard-boiled egg gratin, Baked eggs with chicken and spinach, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Cretan-style salmon , Hearty leek and sprout soup, Mushrooms à la grecque, Beetroot salad with cashew nuts, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
405K4.4 2 hours 49 min. February 5^th 2015

Steak burger topped with egg

A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
250K4.9 52 min. June 22^th 2013

Strawberry and rhubarb crumble

A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
139K5 1 hour 40 min. May 18^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.