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.
It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
31 K 5/5 (3 reviews)
1 hour 55 min.
Easy
2 terrines
9 IngredientsLast modified on: November 8th 2020
For 2 terrines, you will need:
- 1
800 ml fish fillet - 2
1 lemon - 3
300 ml cooked spinach - 4
300 ml Preserved tomatoes - 5
parsley - 6
4 tablespoons olive oil - 7
Hollandaise sauce - 8
salt - 9
pepper
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 2 min.
Resting: 20 min.
Cooking: 30 min.
All in all: 1 hour 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 800 ml 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.
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.
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.
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).
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.
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..
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 160 RDI=20 % | 860 RDI=130 % | 2,300 RDI=120 % | 9,640 RDI: 120 % |
| Per 100 g | 10 RDI=5 % | 9 RDI=1 % | 50 RDI=8 % | 140 RDI=7 % | 610 RDI: 7 % |
| Per terrines | 110 RDI=40 % | 80 RDI=7 % | 430 RDI=70 % | 1,150 RDI=60 % | 4,820 RDI: 60 % |
How much will it cost?
- For 2 terrines : 11.10 €
- Per terrines : 5.55 €
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
Like these other recipes: Fish fillet in express cooking envelope, Fillet of pollack cooked in two stages, Red sea bream fillets in a soy-sauce marinade, Fish in white wine, Sea bass with Indian spices, ... See them all 28
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Parcels of fish fillet in spinach, Creamy rice with spinach, Scrambled eggs with butter-fried bread and fresh spinach, Spinach brik parcels, ... See them all 33
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Tomato foccacia, Pan-fried chicken breast on mozzarella, Canapés of red mullet with poppy seeds, Pasta with pesto and preserved tomatoes, Spring Bread, ... See them all 7
Olive oil
Like these other recipes: Carrot-top pesto, Fisherman's Ragout, Creamy risotto with diced vegetables and flax seeds, Sautéd broccoli with ham, Salt cod brandade, ... See them all 511
Other recipes you may also like
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.October 13th 2010219 K 15 1 hour 2 min.
How to prepare corn salad
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.April 10th 2013141 K4.1 20 min.
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.December 23th 2014107 K5 1 hour 8 min.
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.August 23th 2015112 K4.4 1 hour 45 min.
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...September 3rd 201737 K4.1 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a 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.