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.
15K 3 5
Last modified on: November 8th 2020
Keywords for this recipe:TerrineFishSpinachTomatoFilletLemonSlicesHollandaise sauce.For 4 terrines, you will need:
- 1
1 kg 600 g fish fillet - 2
2 lemons - 3
600 g cooked spinach - 4
600 g Preserved tomatoes - 5
parsley - 6
8 tablespoons olive oil - 7
Hollandaise sauce - 8
salt - 9
pepper - Total weight: 3,180 grams
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 1 kg 600 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,614 Kcal or 10,944 Kj | 293 gr | 59 gr | 360 gr |
| 131 % | 113 % | 6 % | 55 % |
| 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 % |
How much will it cost?
- For 4 terrines : 22.19 €
- Per terrines : 5.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Fish fillet: You can check-out other recipes which use it, like for example: Fish Mousselines, Curried tuna cubes, "Land and sea" kebabs, Fisherman's Ragout, Tahitian salad, ... All |
 | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, Spinach and ricotta ravioli, Gratin slices with spinach, Langres-style spinach, Asparagus and spinach gratin, ... All |
 | Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Spring Bread, Canapés of red mullet with poppy seeds, Cretan Bread, Pasta with pesto and preserved tomatoes, Tomato foccacia, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Express chilli con carne, Stuffed mushrooms au gratin, Turban of sole with langoustines, Spinach and Comté Loaf, ... All |
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