Monkfish Terrine
Serves : 8 People
Preparation : 30 minutes
Cooking : 1 hour
Wait : 4 hours
Ingredients
-
2.6 lb of monkfish fillet or cod, for a more affordable option
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12 eggs
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1 box of tomato paste small
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green pepper or black if not available
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salt
- For the court-bouillon
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4 lemons
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1 carrot
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1 bouquet garni
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salt, pepper
- Kitchen utensils
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cake pan
-
vegetable brush
-
chef's knife
-
baking dish
Instructions
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.
Place the fish fillets in a pot and cover with boiling water. Let them cook for 30 minutes.
In a mixing bowl, pour in the tomato sauce and crack the eggs into it.
Season with salt and pepper.
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.
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.
Bake for 30 minutes.
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.
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!