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.
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Last modified on: November 8th 2020
Keywords for this recipe:TerrineFishSpinachTomatoFilletLemonSlicesHollandaise sauce.For 2 terrines, you will need:
- 0
800 g fish fillet - 1
1 lemon - 2
300 g cooked spinach - 3
300 g Preserved tomatoes - 4
parsley - 5
4 tablespoons olive oil - 6
Hollandaise sauce - 7
salt - 8
pepper - Total weight: 1,590 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 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,307 Kcal or 5,472 Kj | 146 gr | 30 gr | 180 gr |
| 65 % | 56 % | 3 % | 27 % |
| 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 2 terrines : 11.10 €
- Per terrines : 5.55 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Fish fillet: You can check-out other recipes which use it, like for example: Sea bass with Indian spices, Firied fillet of sea bream with polenta, Nicholas's fish, Rolls of fish in smoked ham, Fish "à la Bordelaise", ... All |
 | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Pan-fried cheese, egg and spinach toastie, Salmon and Spinach Gratin, Asparagus and spinach gratin, Parcels of fish fillet in spinach, ... All |
 | Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Tomato foccacia, Sushi, Pasta with pesto and preserved tomatoes, Pan-fried chicken breast on mozzarella, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pan-fried cheese, egg and spinach toastie, Tomato tatin, Couscous, Creamy risotto with diced vegetables and flax seeds, Polenta with spinach and soft-poached egg, ... All |
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