Stéphane Reynaud

Terrine de Brochet

Pike Terrine

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Preparation info
  • For

    1

    Terrine
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pike 1
  • Eggs 4
  • Pouring cream 200 ml

Method

  1. Fillet the pike, pull out the bones from the fillets using a pair of hair tweezers (do not use wax, an epilator or a beautician...) and remove the skin. Process the fillets with the eggs to obtain as fine a mixture as possible, and then add the cream and season.
  2. Blanch the cabbage leaves for 5 minutes in a large saucepan of salted boiling water. Refresh immedia