Cold Pike Terrine with Two Valdostani Sauces

Terrine Froide de Brochet aux Deux Sauces Salasses

Preparation info
  • 8

    portions
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This recipe was prepared with a huge pike fresh out of the lake and green asparagus, which in the Savoie are a rarity. The terrine is served cold, so there is relatively a large amount of salt in the mousseline paste.

Ingredients

For the Terrine

  • 1 pound pike meat, no skin, no bones
  • 2 eggs
  • cup

Method

Prepare the mousse exactly as described in the preceding recipe, adding all the heavy cream in the food processor.

Line a 1½-quart rectangular terrine mold with parchment paper. Alternate three layers of mousse with two layers of small asparagus stems, starting and ending with a layer of mousse.

Bake in a hot water bath in a preheated