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.
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Last modified on: November 8th 2020

Keywords for this recipe:TerrineFishSpinachTomatoFilletLemonSlicesHollandaise sauce.
For 2 terrines, you will need:

Change these quantities to make: 1 terrines 2 terrines 4 terrines 6 terrines
How long does 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 : Photo of step #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.

Stage 2 - 5 min.
Fish terrine with spinach and tomatoes : Photo of step #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.

Stage 3 - 5 min.
Fish terrine with spinach and tomatoes : Photo of step #3
Cover with a layer of cooked spinach. Salt and pepper.

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

Stage 5 - 5 min.
Fish terrine with spinach and tomatoes : Photo of step #5
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 : Photo of step #6
Scatter chopped parsley over.

Stage 7 - 5 min.
Fish terrine with spinach and tomatoes : Photo of step #7
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 : Photo of step #8
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 : Photo of step #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

140°F (60°C).

Stage 10 - 20 min.
Fish terrine with spinach and tomatoes : Photo of step #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.

Stage 11
Fish terrine with spinach and tomatoes : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,307 Kcal or 5,472 Kj146 gr30 gr180 gr
65 %56 %3 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
82 Kcal or 343 Kj9 gr2 gr11 gr
4 %4 %<1 %2 %
Per terrines
Energetic valueProteins CarbohydratesFats
654 Kcal or 2,738 Kj73 gr15 gr90 gr
33 %28 %1 %14 %
% 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).
How much will it cost?
  • For 2 terrines : 11.10 €
  • Per terrines : 5.55 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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