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Easy fish terrine

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Fish in a salt crust, virgin vegetables from Cyril Lignac

 

Fish in a salt crust, virgin vegetables from Cyril Lignac

INGREDIENTS: 4 PERS.

  • 1 fish of 1kg500 with its head and its scales (if the fish does not fit in your oven, have the head cut off)
  • 2kg of coarse Guérande salt
  • 10cl of egg whites
  • Dry herbs (thyme, fennel, oregano)


VEGETABLE VIRGIN:

  • 12 cherry tomatoes, washed
  • 1 washed zucchini
  • 50g of cut and washed broccoli
  • 1 lemon
  • Olive oil
  • Salt flower
  • Salt and pepper from the mill
  • Espelette pepper


UTENSILS

  • 1 baking sheet + 2 cutting spatulas
  • 1 salad bowl
  • 1 saucepan + 1 spatula
  • 1 salad bowl + 1 board + 1 slicing knife
  • 1 saucepan + 1 skimmer + 1 salad bowl with ice cubes


PREPARATION:

  1. Prepare the fish or ask the fishmonger to do it (remove the gills, the inside of the belly, and the blood, keep the scales that protect the flesh) and put the herbs in the belly.
  2. Preheat the oven to 190 ° C.
  3. In a bowl, pour the coarse Guérande salt with the egg whites and mix by hand, be careful not to make the salt liquid. Place a bed of coarse salt on your baking sheet the size of your fish, place your fish on it and make a coat around the fish by sculpting its shape from head to tail. Bake in the hot oven at 190 ° C for 18 to 20 minutes.
  4. Finely slice the leeks. In a hot sauté pan, pour a dash of olive oil, add the butter, let it foam then pour the leeks, season with salt and pepper, mix and cook for a few minutes without coloring. Add one to two tablespoons of vegetable broth to improve cooking. You can cover at ¾. Cook for 10 minutes over medium heat.
  5. Cut the courgette into brunoise and place it in a bowl. Cut the tops of broccoli, cook them in salted boiling water for 1 minute then plunge them into ice cubes. Add them to the zucchini. Cut the tomatoes into quarters, remove the core, set them aside in a bowl. Grate a little lemon, squeeze the juice, pour olive oil over the vegetables, salt with fleur de sel, and flavor with Espelette pepper.
  6. When the fish is finished cooking, take it out of the oven, let it rest for 10 minutes in a draft-free place. Snack on the side of the back to the belly. Thoroughly remove all the salt from the top. First, remove the skin of the fish then delicately the flesh of the dorsal bone and place it on the plates. Cover with a spoon of virgin sauce and serve with the leek fondue.

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