Fish terrine

With this one there will be no need to fish for compliments ! ‘Simple, yet making an impact’ could be the motto for this fish terrine. I find it to be a great dish for a potluck luncheon at it easily serves 6 to 8 people.


  • 700g monkfish or cod
  • 8 eggs
  • 50cl creme fraiche
  • 3 tablespoon tomato puree
  • 1 tablespoon mustard
  • 125g plain yogurt
  • a bunch of chives
  • salt and pepper


  1. Steam the fish for about 10 minutes : it should be barely cooked, and the flesh should remain firm. Drain it and let it cool.
  2. Heat the oven at 180 C or 350 F and prepare the bain-marie : the terrine will cook in another larger dish containing water. Fill that larger dish ( large enough to contain your terrine ) to 2/3 with water. It’s going to warm up while you prepare the terrine as the water would be boiling when you put the terrine in the oven.
  3. Beat the eggs, add the tomato puree, and 1/2 the creme fraiche. Season to taste with salt and pepper.
  4. Remove the small dark skin bits from the fish if any, and dice it in bits about 2cm large. Mix them to the egg preparation. Pour in your terrine dish  ( a silicone cake mold is ideal ) otherwise you can line a cake mold with baking paper.
  5. Bake for about 1 hour in the bain-marie : it is well cooked when the blade of a knife comes out clean. Let it cool and store in the fridge.
  6. Prepare the sauce : mix the remainder of creme fraiche with the mustard, yogurt and chopped chives.

This recipe comes from Fish & Fish by Delphine de Montalier