Name: Terrine de poisson aux trois couleurs (Three-Coloured-Fish Terrine)
Yield: Serves 10
Cuisine: France
Ingredients: 2 oz (50 g) parsley, very finely chopped; 1 sachet saffron; 1 oz (25 g) butter; 1 teaspoon salt; 1 teaspoon black pepper; 10 oz (300 g) fillets of monkfish, skinned; 10 oz (300 g) fillet of fresh salmon, skinned; 10 oz (300 g) fillets of white fish (for example, whiting), skinned; 1¼ pints (750 ml) double cream; 6 egg whites, beaten until stiff

Preparation info

Serves
10

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

10 oz (300 g) fillets of white fish (for example, whiting), skinned
10 oz (

Method

Purée each of the three fish separately. Add one third of the cream, one third of the beaten egg whites and one third of the salt and pepper to each puréed fish. Add the chopped parsley to the whiting mixture and the powdered saffron to the monkfish mixture.

Butter a terrine and fill with alternate layers of the fish. Cook in the oven in a bain-marie for 1¼ hours at gas mark 2, 300°F (1