Monkfish Terrine

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Monkfish Terrine. Discover our recipe.

The Gourmandize Team

  • 6
  • Easy
  • 20 mins
  • 50 mins
  • 720 mins
  • Expensive

Ingredients

  • 1 monkfish tail 2 1/2 lbs
  • 1 1/3 lb cod or whiting fillets
  • 1 bunch of tarragon
  • Juice of 1 lemon
  • 1 oz sorrel leaves
  • 1 1/2 cups of bread
  • scant cup of milk
  • 3 eggs
  • scant cup of cream
  •  1 1/2 tbsp butter
  • nutmeg
  • salt and pepper

Preparation

Step 1

Preheat the oven to 400 °

Step 2

Peel the monkfish, then filleted along the backbone. Add salt and pepper, drizzle with lemon juice. Reserve.

Step 3

Cut the cod fillets into pieces. Mash them with a mixer.

Step 4

Soak bread in milk, then drain. Mix the breadcrumbs with mashed fish. Add eggs, sour cream, tarragon, finely chopped. Add salt, pepper and a dash of nutmeg.

Step 5

Wrap the monkfish fillets in sorrel leaf.

Step 6

Butter a casserole dish and fill with half of the mixture. Arrange the monkfish fillets and cover with remaining mixture. Cover the terrine.

Step 7

Put in a water bath and bake in oven 50 minutes.

Step 8

Refrigerate.

Step 9

It is better to prepare this fish terrine the day before.

View complete recipe

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