Fish Terrine, Whipped Tomato Cream

Name: Fish Terrine, Whipped Tomato Cream (Terrine de Poissons, Crème Mousseline Tomatée)
Yield: Servings: about 10
Cuisine: French
Ingredients: 1 medium onion, finely chopped; 1 cup dry white wine; Water to cover; Several heads and carcasses of non-oily, white-fleshed fish, of nonaggressive flavor (whiting and sole if possible), cleaned and cut up, eyes and gills removed; ½ pound mushrooms, trimmed, rinsed rapidly, passed through medium blade of Mouli-juliènne or finely chopped; 1 large onion, finely sliced; Salt, pepper; 1 large carrot, finely sliced; 1 tablespoon butter; 1 cup heavy cream; 1 cup preserved tomatoes (not tomato paste); Thyme (or mixed herbs), bay leaf, parsley, fennel branches (or pinch of seeds), branch of celery, leek greens (if available); Salt; 2 eggs; A tiny pinch of freshly grated nutmeg; Salt, pepper, small pinch cayenne; 1 pound whiting filets, all tiny bones removed, chopped; Pepper; Juice of ½ lemon; Fish fumet; Butter for the mold; 10 to 12 sole filets; 1-pound slice of fresh salmon, flesh separated from bones and skin, dark, brownish, oily flesh next to skin pared off, all tiny bones carefully removed, cut into ½-inch cubes; Salt (if necessary); Gelatin (about 1 teaspoon per cup of fumet); 3 ounces crumbled stale (but not dried out) bread, crusts removed; 1 cup fish fumet; 1 pound spinach, parboiled for 2 to 3 minutes, drained, refreshed in cold water, squeezed repeatedly, and chopped; About 1/4 cup fine sherry; Chopped parsley

Terrine de Poissons, Crème Mousseline Tomatée

Preparation info

Servings: about
10

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

Fish Fumet

Several heads and carcasses of non-oily, white-fleshed fish, of nonaggressive flavor (whiting and sole if possible), cleaned and cut up, eyes and gills removed
Water to cover
1

Europe
France
Stew
Fish course
Pescatarian
Mediterranean

Method

The Fumet

Cover the fish carcasses well with cold water, bring slowly to a boil, skim off all the gray scum that rises to the surface, add the remaining ingredients, except for the white wine, and simmer, the lid slightly ajar, for about 15 minutes. Add the white wine, return to a boil, and continue to cook, lid ajar, at a simmer for another 20 minutes. Pou