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.
37 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 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:
Change measures:
Times for this recipe
Preparation: 1 hour 2 min.
Resting: 20 min.
Cooking: 30 min.
All in all: 1 hour 55 min.
To finish around 7pm, you'll need to have started before: 17:40.Change end time
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.
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 in a seed crust, Pan-fried fish fillets, braised cabbage with Noilly Prat, Cod loin with saffron, Curried tuna cubes, Firied fillet of sea bream with polenta, ... See them all 29
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Pan-fried cheese, egg and spinach toastie, Salmon and spinach quiche, Spinach parmentier, Thin spinach and potato tart, ... See them all 36
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, Tomato foccacia, Cauliflower tabbouleh, Sushi, ... See them all 8
Olive oil
Like these other recipes: French-style peas, Potato wallets, Shallot confit tart, Vegetable tian, Spaghetti Bolognese, ... See them all 519
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013517 K5 7 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011230 K4.2 40 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022459 K 25 45 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017938 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.