Name: Monkfish Terrine
Prep time: 30 min
Cook time: 1 h
Yield: 8 People
Cuisine: France
Ingredients: 1,2 lb ofmonkfish fillet (or cod, for a more affordable option); 12 eggs; 1 box oftomato paste (small); green pepper (or black if not available); salt; 4 lemons; 1 carrot; 1 bouquet garni; salt, pepper; cake pan; vegetable brush; chef's knife; baking dish

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Updated on 26 December 2024 by

toquetoque

6 reviews 4 : Very good

Diet

Gluten-free Lactose-free Lightweight Vegetarian Fish

Level

Easy

Calories

268 kcal

Preparation

30 minutes

Cooking

1 hour

Wait

4 hours

Here is the recipe for monkfish terrine, which my mom made for us for Christmas dinner.

This monkfish “loaf” is prepared in a loaf pan, using eggs as a binder, and is then cooked in a water bath. It makes a delicious starter worthy of a top chef, perfect for a holiday meal, brunch, or a potluck.

This fish terrine is also quite simple to prepare. However, it must be made in advance (at least 4 hours), to allow time for it to cool. So plan ahead, but it’s always nice to have your starter ready on the day of the meal, freeing up time for the rest of the dishes!

A tip: serve this terrine with a mousseline sauce—you’ll love it!

For

People

Add to shopping list

2.6 lb of monkfish fillet or cod, for a more affordable option
12 eggs
1 box of tomato paste small
green pepper or black if not available
salt

For the court-bouillon
4 lemons
1 carrot
1 bouquet garni
salt, pepper

1
Scrub the carrot and slice it into rounds. Place the slices in a saucepan along with the bouquet garni and the lemon juice.
Season with salt and pepper.
2
Place the fish fillets in a pot and cover with boiling water. Let them cook for 30 minutes.
3
In a mixing bowl, pour in the tomato sauce and crack the eggs into it.
Season with salt and pepper.
4
Once the monkfish is cooked, drain it and peel it if the fillets still have their skin on.
Cut the monkfish into large cubes and mix it with the rest of the ingredients in the bowl.
5
Preheat your oven to 180°C.
Set up a water bath: place the loaf pan in a large enough baking dish, and fill the dish with boiling water.
6
Bake for 30 minutes.
7
Once it's done baking, let the terrine cool in the loaf pan. You can place it in the sink with ice water to speed up the cooling process.
Set the terrine aside in the fridge.
8
Just before serving, gently loosen the edges of the terrine from the pan using a spatula.
Invert the cake pan onto a serving platter to remove the terrine.
It’s ready!