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
- Steam the fish for about 10 minutes : it should be barely cooked, and the flesh should remain firm. Drain it and let it cool.
- 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.
- Beat the eggs, add the tomato puree, and 1/2 the creme fraiche. Season to taste with salt and pepper.
- 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.
- 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.
- 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