Monkfish terrine

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Monkfish terrine

 Monkfish terrine



Ingredients  Monkfish terrine

Number of persons

-

8

+


600 g of monkfish (1 kg if you want a large terrine for 8 - ask the fishmonger to remove the skins)


6 eggs (or 8 if large terrine)


1 small can of tomato paste


Pepper green beans


Salt


Nutmeg


Four spices


2 lemons



Preparation Monkfish terrine

Total time : 1 h

Preparation: 15 min

Cooking: 45 min

Put the monkfish in a casserole dish containing water + salt + 2 lemon juice. Heat until all simmers and let shiver for about 20 min.

Take out the monkfish and remove any remaining skins. Detach the whole of the central ridge and divide into sections of about 5 cm (do not crumble). Let cool completely.

In a bowl, beat 1 whole egg with all the tomato paste, then add the others one at a time.

Spice. Mix with the monkfish.

Generously butter a cake mold. Fill with the preparation.

Put in a hot oven (6 to 7 or 210 ° C) in a double boiler.

Bake for 40 to 45 min (without lid).

Check doneness with a knitting needle. Let cool. Unmold. Place 24 hours in the refrigerator.

Serve with chiffonade salad and mayonnaise. You can also add hard-boiled eggs, tomatoes, shrimps, lemon slices.

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