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.
32 K 5/5 (3 reviews)
1 hour 55 min.
Easy
4 terrines
9 IngredientsLast modified on: November 8th 2020
For 4 terrines, you will need:
- 1
6 ¾ cups fish fillet - 2
2 lemons - 3
2 2⁄3 cups cooked spinach - 4
2 2⁄3 cups Preserved tomatoes - 5
parsley - 6
8 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 6 ¾ cups 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 | 420 RDI=160 % | 320 RDI=30 % | 1,720 RDI=260 % | 4,610 RDI=230 % | 19,280 RDI: 230 % |
| 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 4 terrines : 22.20 €
- 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: Sea bass with coriander cream en papillote, Fillet of pollack cooked in two stages, Curried tuna cubes, Mexican ceviche, 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: Salmon and spinach quiche, Chicken with spinach in a cream sauce , Spinach and hard-boiled egg gratin, Parcels of fish fillet in spinach, Pan-fried cheese, egg and spinach toastie, ... See them all 33
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Spring Bread, Pan-fried chicken breast on mozzarella, Canapés of red mullet with poppy seeds, Sushi, Cretan Bread, ... See them all 7
Olive oil
Like these other recipes: Eggs en Cocotte à la Française, Mexican tart, Potimarron (chestnut pumpkin) "au gratin", Lumberjack turnovers, Greek salad, ... See them all 511
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