Fish terrine with spinach and tomatoes
A recipe from cooking-ez.com
9,1985 November 8th 2020
For 2 terrines, you will need:
|Preparation||Resting||Cooking||Start to finish|
|1 hour 2 min.||20 min.||30 min.||1 hour 52 min.|
Step by step recipe
- 1: 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.
- 2: 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.
- 3: Cover with a layer of cooked spinach. Salt and pepper.
- 4: Add a second layer of fish and drizzle with more lemon juice.
- 5: Add a layer of preserved tomatoes, chopped coarsely (this makes it easier to slice when serving).
- 6: Scatter chopped parsley over.
- 7: Finish with a final layer of fish and a drizzle of olive oil.
Prepare the other terrine(s) in the same way.
- 8: Preheat the oven to 320°F (160°C)
Sit the terrrines in an oven-proof dish, roasting tin or oven tray.
- 9: 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
- 10: 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.
- 11: Serve in thick slices, hot, warm or cold, with a generous slosh of hollandaise sauce.
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
September 27th 2021.