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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.

26K 3 5

Last modified on: November 8^th 2020

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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: 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:

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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.

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 : 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: You can check-out other recipes which use it, like for example: Erika's ceviche, Fish "à la Bordelaise", Sea bass with coriander cream en papillote, Pan-fried fish fillets, braised cabbage with Noilly Prat, Firied fillet of sea bream with polenta, ... All
	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Spinach fritters, Spinach and Comté Loaf, Spinach Mornay, Spinach and cashew brik rolls, ... All
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Canapés of red mullet with poppy seeds, Sushi, Spring Bread, Cretan Bread, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, New York style pasta, Salmon and leek fondue tart, Small green vegetables in Mornay sauce, Celeriac and mushroom gratin, ... All

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