62 Fish Terrine with Fresh Herbs

Name: Fish Terrine with Fresh Herbs (Terrine de poissons aux herbes fraîches)
Yield: For ten people
Cuisine: French
Ingredients: ½ teaspoon salt, pinch of pepper; ½ teaspoon salt, pinch of pepper; Sauce Grelette; 200 g (7 oz) fish fillets (salmon, John Dory, or pike, or whiting, in equal quantities); 1 tablespoon parsley; half chopped shallot; 15 g (½ oz) jellied fish stock (optional); 200 g (7 oz) fish fillets (salmon, John Dory, or pike, or whiting, in equal quantities); 200 g (7 oz) fish fillets (salmon, John Dory, or pike, or whiting, in equal quantities); 200 g (7 oz) fish fillets (salmon, John Dory, or pike, or whiting, in equal quantities); 200 g (7 oz) fish fillets (salmon, John Dory, or pike, or whiting, in equal quantities); a hint of chopped garlic; 1 teaspoon salt, pinch of pepper; 200 g (7 oz) button mushrooms; 3 tablespoons dry white wine; 15 g (½ oz) tarragon; 30 g (1 oz) watercress; 1 teaspoon salt, pinch of pepper; 15 g (½ oz) chervil; half an egg white; 1 tablespoon beaten egg; 15 g (½ oz) sorrel; 25 g (1 oz) spinach; 320 g (11½ oz) boned fish (80 g (3 oz) angler fish or monk fish and 240 g (8½ oz) salmon); 320 g (11½ oz) boned fish (80 g (3 oz) angler fish or monk fish and 240 g (8½ oz) salmon); 320 g (11½ oz) boned fish (80 g (3 oz) angler fish or monk fish and 240 g (8½ oz) salmon); 320 g (11½ oz) boned fish (80 g (3 oz) angler fish or monk fish and 240 g (8½ oz) salmon)

Terrine de poissons aux herbes fraîches

Preparation info

For
ten
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients for the filling

320 g (11½ oz) boned fish (80 g (3

Europe
France
Fish course
Lunch
Starter
Pescatarian
Mediterranean

Method

Cut the fish fillets, with bones and skin removed, into strips 1 cm (½ in) wide.
Marinate them for one hour in the white wine. Season with salt, pepper and a tablespoon of freshly-chopped parsley.
Cut the button mushrooms into little dice.
Sauté them with the chopped shallot, either in the non-stick pan, or in a frying-pan coated with a teas