Hot Terrine of Rascasse with Chive Butter

Name: Hot Terrine of Rascasse with Chive Butter (Terrine chaude de rascasse beurre de ciboulette)
Yield: For eight or ten people
Cuisine: French
Ingredients: 700 g (1⅔ lb) fillets of scorpion fish (rascasse), or gurnard or red mullet; 700 g (1⅔ lb) fillets of scorpion fish (rascasse), or gurnard or red mullet; 700 g (1⅔ lb) fillets of scorpion fish (rascasse), or gurnard or red mullet; 700 g (1⅔ lb) fillets of scorpion fish (rascasse), or gurnard or red mullet; 4 egg whites; 500 ml (16 fl. oz) double cream; 150 g (5½ oz) spinach; 250 g (8½ oz) raw salmon or shelled scallops, cut into strips; 250 g (8½ oz) raw salmon or shelled scallops, cut into strips; 600 g (1 lb 5 oz) butter; 4 shallots; 4 tablespoons white wine vinegar; juice of a lemon; a small bunch of chives; salt, freshly ground pepper, a pinch of cayenne; salt, freshly ground pepper, a pinch of cayenne; salt, freshly ground pepper, a pinch of cayenne

Terrine chaude de rascasse beurre de ciboulette

Preparation info

For
eight or ten
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

700 g (1⅔ lb) fillets of scorpion fish (rascasse), or gurnard or red mullet
4

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Autumn

Method

Making the farce

Purée the rascasse fillets by rubbing them through a sieve into a bowl. Add the egg whites one at a time, working each one in with a wooden spatula, then gradually add the cream. Season with salt, pepper and a pinch of cayenne. The mixture should be smooth and supple; reserve it in the refrigerator.

Wash the spinach and cook