Recipe: Monkfish terrine
Monkfish terrine recipe for a nice fish starter. We used monkfish cheeks which were cheaper than whole monkfish. A deliciously scented terrine to be consumed cold or warm. I liked it cold with a little olive oil and fresh thyme sauce and a hint of lime juice. Monkfish terrine easy to make and ready in a few minutes, for everyone’s pleasure, of course you can vary the fish.
- Monkfish terrine recipe for 12 people:
- 5 eggs
- 400 g of monkfish cheeks
- 250 g of salmon
- 30g butter
- 250g of liquid cream
- 2 teaspoons of fish stock
- 10 cl of white wine
- 1 clove of garlic
- ½ teaspoon of paprika
- 1 knife tip of ginger
- 2 drops of Tabasco
- 15g butter
- 1 tablespoon of olive oil
- Salt and pepper
- 1 red pepper
- 1 green pepper
- 10 sprigs of chives
- Cook the peppers, after having oiled them with a brush, in the oven at 200 ° for 50 minutes.
- Let the peppers cool, then peel them, this operation can be done the day before.
- Rinse the monkfish cheeks and the salmon with clear water.
- Then wipe with food paper.
- Melt the butter in a pan with the oil.
- Sear the monkfish cheeks and the salmon in the hot butter.
- Add the garlic.
- Pour in the white wine and let reduce for a few minutes.
- Salt and pepper.
- Reserve a few pieces of salmon.
- Mix the rest.
- Wipe the chives with a paper towel.
- Finely slice the chives.
- Beat the eggs with the cream and the spices.
- Mix with the fish.
- Garnish the mussels with strips of peppers.
- Add the stuffing.
- Place in a hot oven at 170 ° in a bain-marie for 40 minutes.
- Eat cold or warm.
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of people: 12
4 star rating: 1 review
What wine to drink with this monkfish terrine:
My favorite wine for this recipe Arbois blanc Grape variety: Savagnin, Chardonay blanc, Pinot blanc
Temperature between 10 ° and 12 °
Cook the peppers Seize the monkfish Cook the salmon Strip the fish Add ingredients Fill the molds Start with the pepper Zoom