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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.
It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
48 K 5/5 (3 reviews)
1 hour 55 min.
Easy
11.10 €
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
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 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=60 % | 160 RDI=10 % | 860 RDI=100 % | 2,300 RDI=90 % | 9,640 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 9 RDI=1 % | 50 RDI=6 % | 140 RDI=5 % | 610 RDI: 5 % |
| Per terrines | 110 RDI=30 % | 80 RDI=6 % | 430 RDI=50 % | 1,150 RDI=40 % | 4,820 RDI: 40 % |
How much will it cost?
- For 2 terrines : 11.10 €
- Per terrines : 5.55 €
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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: Crunchy little pieces of fish, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fisherman's Ragout, Creamy "terre et mer" pots, Fish in a seed crust, ... See them all 31
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Thin spinach and potato tart, Gratin-style spinach and chicken omelette , Spinach Mornay, Eggs "en cocotte" with spinach, Spinach and cashew brik rolls, ... See them all 36
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, Pasta with pesto and preserved tomatoes, Cauliflower tabbouleh, Canapés of red mullet with poppy seeds, ... See them all 8
Olive oil
Like these other recipes: Langoustine and leek tarts, Tenderloin steak with beetroot tops and mushrooms, Chicken and mushroom pie, Pan con tomate, Paté en croute (terrine in a pie crust), ... See them all 536
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