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6–8
.Medium
Published 1987
Somehow there never seem to be enough cold fish dishes, so this very good terrine is worth knowing about. It makes an admirable lunch on a hot day or a first course to a formal meal. Local river trout, once known as perdrix des eaux douces, are used in the Ardèche; here rainbow trout may be more easily available.
Clean the fish, rinse in cold water and dry on kitchen paper. Pour