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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.

29K 5/5 based on 3 reviews

Last modified on: November 8^th 2020

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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: 1 terrines 2 terrines 4 terrines 6 terrines

Change measures: Metric

Metric weight Metric volumes

How long will 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 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.

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
2,303 Kcal or 9,642 Kj	212 gr	159 gr	861 gr
115 %	82 %	15 %	130 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
145 Kcal or 607 Kj	13 gr	10 gr	54 gr
7 %	5 %	1 %	8 %

Per terrines
Energetic value	Proteins	Carbohydrates	Fats
1,152 Kcal or 4,823 Kj	106 gr	79 gr	431 gr
58 %	41 %	7 %	65 %

% 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: Rolls of fish in smoked ham, Mexican ceviche, Nicholas's fish, Cod loin with saffron, Fish Mousselines, ... All
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Tomato foccacia, Cretan Bread, Sushi, Spring Bread, ... All
	Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Spinach and Comté Loaf, Asparagus and spinach gratin, Spinach and chick peas "à la milanaise", Poached eggs with spinach and Comté milk, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin of purple artichokes, Baby spinach salad, Spicy mustard cauliflower cheese, Herb olive oil, Leek and Jerusalem artichoke soup, ... All

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