Fish terrine using a Arthur Martin
(4.8)
Preparation time
Total time
Servings
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Dive into the ocean's embrace with a delightful fish terrine, a dish that takes your taste buds on a nautical adventure straight to the French coastline! Combining the tender textures of monkfish, whiting, and salmon, this terrine is not just a feast for the palate but also a visual masterpiece, especially when garnished with fresh parsley and dill. Legend has it that terrines date back to medieval France, where they were a means of preserving meats; today, we elevate that tradition by showcasing the freshest catch of the day! Perfect for dinner parties or a sophisticated picnic, this dish is sure to make waves at your next gathering. Just remember, like a good fisherman, patience is key—let it chill in the fridge for that perfect set before serving!
Ingredients
- 500g White fish fillets (cod, hake)
- 200g Peeled pink shrimp
- 2 Eggs
- 200ml Liquid fresh cream
- 1 Shallot
- 1 Clove of garlic
- 20g Butter
- Fresh dill
- Salt and pepper
- Lemon juice
Steps
- Preheat the oven to 180°C (350°F).
- Butter a cake mold.
- Put the shallot and garlic in the food processor bowl and chop 5 sec/speed 5.
- Add the butter and cook 3 min/100°C/speed 1.
- Add the white fish fillets to the food processor bowl, mix 15 sec/speed 6.
- Add the shrimp, eggs, fresh cream, dill, salt, pepper and lemon juice. Mix 20 sec/speed 4.
- Pour the preparation into the buttered cake mold.
- Cover the mold with aluminum foil.
- Bake in a bain-marie in the oven for 45-50 minutes.
- Let cool completely before unmolding.
- Refrigerate for at least 4 hours before serving.
