Fish terrine with spinach and tomatoes


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
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Last modified on: November 8th 2020

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For 2 terrines, you will need:

Change these quantities to make: 1 terrines 2 terrines 4 terrines 6 terrines
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 2 min.20 min.30 min.1 hour 52 min.
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Step by step recipe


Stage 1 - 15 min.
Fish terrine with spinach and tomatoes
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.
Fish terrine with spinach and tomatoes
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.
Fish terrine with spinach and tomatoes
Cover with a layer of cooked spinach. Salt and pepper.

Stage 4 - 5 min.
Fish terrine with spinach and tomatoes
Add a second layer of fish and drizzle with more lemon juice.

Stage 5 - 5 min.
Fish terrine with spinach and tomatoes
Add a layer of preserved tomatoes, chopped coarsely (this makes it easier to slice when serving).

Stage 6 - 2 min.
Fish terrine with spinach and tomatoes
Scatter chopped parsley over.

Stage 7 - 5 min.
Fish terrine with spinach and tomatoes
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.
Fish terrine with spinach and tomatoes
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.
Fish terrine with spinach and tomatoes
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.
Fish terrine with spinach and tomatoes
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
Fish terrine with spinach and tomatoes
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 valueProteins CarbohydratesFats
2,303 Kcal or 9,642 Kj212 gr159 gr861 gr
115 %82 %15 %130 %
Per 100 g
Energetic valueProteins CarbohydratesFats
145 Kcal or 607 Kj13 gr10 gr54 gr
7 %5 %1 %8 %
Per terrines
Energetic valueProteins CarbohydratesFats
1,152 Kcal or 4,823 Kj106 gr79 gr431 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)
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