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Terrine de Poisson

Serves 4 to 6 Appetizer seafood, Appetizers

Terrine de Poisson

In the lush, coastal landscape of Normandy, Terrine de Poisson emerges as a beloved staple, embodying the region's deep connection to the sea. Often gracing tables on any given day, its presence is a gentle summons to gather and savor the fruits of the nearby waters. This version celebrates the simplicity and warmth of home cooking, where every bite is a reminder of the nourishing bounty that the ocean provides.

A true expression of its ingredients, this terrine melds the delicate flavors of white fish and salmon with the richness of cream and the subtle bite of shallot. The texture is both creamy and firm, offering a harmonious balance between the tender fish and the freshness of parsley or chives. A hint of lemon adds brightness, while a whisper of white pepper and salt completes its elegant profile.

Ingredients

  • 600 gwhite fish fillets — boneless and chopped
  • 150 gsalmon fillet — chopped
  • 2eggs
  • 200 mlheavy cream
  • 1shallot — finely chopped
  • 2 tbspparsley or chives — chopped
  • 1 tbsplemon juice
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the fish. Trim any skin or bones from the 600 g white fish fillets and the 150 g salmon fillet. Cut both types of fish into small, even pieces, about 2 cm cubes. This ensures they cook evenly and blend smoothly in the terrine.
  2. Finely chop the shallot and 2 tablespoons of parsley or chives. In a small skillet over medium heat, melt a knob of butter. Add the shallot and cook gently until it becomes translucent and fragrant, about 3 minutes. Avoid browning the shallot to keep the flavors delicate.
  3. In a large mixing bowl, combine the cubed fish, cooked shallot, and chopped herbs. Crack in the 2 eggs and pour in 200 ml of heavy cream. Add 1 tablespoon of lemon juice, and season with fine salt and white pepper to taste. Mix everything thoroughly until well combined, ensuring the fish is evenly coated with the creamy mixture.
  4. Preheat your oven to 160°C (320°F). Line a terrine mold or a loaf pan with parchment paper, allowing some overhang for easy removal later. Pour the fish mixture into the prepared mold, smoothing the top with a spatula to ensure an even surface.
  5. Place the mold in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the mold. This water bath will help the terrine cook gently and evenly. Transfer to the preheated oven and bake for about 45 minutes, or until the terrine is firm to the touch and a skewer inserted in the center comes out clean.
  6. Once baked, remove the terrine from the oven and let it cool in the mold for about 15 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack to cool completely. This helps the terrine set properly and makes it easier to slice.
  7. For serving, slice the terrine into even portions. Arrange the slices on a platter and garnish with a few sprigs of fresh herbs for a touch of color. Serve at room temperature, allowing the flavors to shine, as is traditional in Normandy home cooking.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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