Skip to main content

Easy fish terrine

Post a Comment

Easy fish terrine

 

Easy fish terrine

For a family dinner or an aperitif dinner, if you are looking for a fresh and delicate starter, I suggest a fish recipe! A soft and absolutely delicious terrine, which can be cooked with few ingredients and little time. In short, a simple recipe that asks you to follow our instructions carefully.


INGREDIENTS: 8 PERS.

  • 500 g of fish fillets
  • 3 eggs
  • 20 cl of liquid cream
  • 10 sprigs of fresh chives
  • 20 g butter
  • salt pepper


PREPARATION:

  1. Preheat the oven to 200 ° C (th.7) by sliding in a large dish filled with water which will be used to cook the terrine in a bain-marie. Rinse then dry the chives in absorbent paper, then finely chop them (you can replace it with dill, which also goes very well with the fish).
  2. Then beat the eggs with the liquid cream in a bowl. Chop the fish fillets (without the skin) in a food processor, and remove the bones if necessary, then put the resulting flesh (by draining it if necessary in your hands) in the salad bowl. Add the chopped chives then salt and pepper to taste, mix everything well. (If you want to flavor it lightly, you can incorporate 2 tablespoons of white wine).
  3. Butter a cake mold, pour the terrine machine (i.e. the fish mixture) into it, place the mold in the double boiler, and bake it for about 1 hour (as for a cake, the terrine will be cooked when the blade of a knife comes out barely slightly damp).
  4. Take out of the oven, let the fish terrine cool on a rack, then refrigerate it. When ready to serve, turn the terrine out onto a presentation dish and cut it into slices, or why not cubes. Serve cold with homemade mayonnaise and a seasoned green salad.


TIPS

If you want to color your terrine or make it more delicious, you can add pieces of vegetables (beans, broccoli, carrots, peas ...) that you will first have cooked enough so that they do not do not disgorge too much water in the terrine.


Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado mousse with shrimps

  The verrines have not finished being the stars of dinner aperitifs. Creative and gourmet, they play with colors, flavors, and textures. Refreshing and elegant, this avocado mousse with shrimp verrines will give your cocktails a festive feel, and smoothness to your evenings. INGREDIENTS: 4 PERS. 16 cooked prawns 2 ripe avocados 1-2 tsp. lemon juice 2 tbsp. heavy cream 1 or 2 pinches of Espelette pepper salt PREPARATION: Cut the avocados in half and remove the pit. Put the flesh of the avocados on a large plate, mash it, sprinkle it with the first spoonful of lemon juice, add the heavy cream, salt, and Espelette pepper. Mix, taste, and adjust the lemon and salt seasoning if necessary. Place the mousse in verrines or cups and garnish them with peeled shrimp, then refrigerate for at least 2 hours, before serving as a starter or as an aperitif.
Post a Comment
Read more

Cocktail shrimps, grapefruit avocado

  INGREDIENTS: 4 PERS. 16 cooked and peeled prawns 1 small oak leaf salad, washed and stripped 2 avocados from Chile, peeled and cut in half 1 pink grapefruit, peeled raw 1 mango, peeled and diced 3 pineapple slices, cut into large cubes 1 stalk of chopped celery + not too green leaves (aside) 5cl of white balsamic vinegar Olive oil Salt flower COCKTAIL MAYONNAISE: 4 tbsp. firm mayonnaise 3 tbsp. ketchup 1 tbsp. 1/2 teaspoon Worcestershire sauce The juice of ½ a lemon Fine salt and freshly ground pepper UTENSILS: 1 cutting board + 1 chef's knife + 2 bowls 1 salad bowl + 1 whisk + 1 tablespoon + 1 plastic bag without nozzle 1 serving dish 33cm in diameter PREPARATION: Cut the avocados into cubes. Reserve them in a bowl. Cut the grapefruit into segments or slices. In a bowl, mix the mayonnaise with the ketchup, then add the Worcestershire sauce and the lemon juice, salt and pepper. Pour the mixture into a piping bag without a nozzle. In a large dish, place the oak leaves, the grapefr...
Post a Comment
Read more

Aperitif with knackis filling

  Are you organizing an aperitif with friends but taken by the time you are looking for cool, easy, and above all quick to prepare recipes? We offer you this recipe for an aperitif with knacki filling: these are charming puff pastry filled with knacki sausages and ketchup! With its crispy puff pastry, melt-in-the-mouth sausages coated in tasty ketchup, this knacki-filled aperitif is sure to be a hit! INGREDIENTS: 3 PERS. 4 knacki sausages 1 puff pastry ketchup 1 egg PREPARATION: Preheat your oven to th.7 (200 ° C). To start, take out the knacki sausages and cut them into sections about 2 cm long. Roll out the puff pastry with a rolling pin and cut 2 cm wide strips of dough (the same size as the sausages). Place the dough on a baking sheet covered with parchment paper. Brush each strip of puff pastry with ketchup, be generous. Then place a section of sausage on the dough, roll it up so as to have made a turn and a half of the sausage, then cut the dough. Place another section and re...
Post a Comment
Read more