Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Monkfish Terrine

By

The Gourmandize Team

Monkfish Terrine. Discover our recipe.

Rate this recipe 3.4/5 (271 Votes)
12345

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

Details

Servings 6
Level of difficulty Easy
Preparation time 20mins
 Cooking time 50mins
 Cost Expensive

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.

​

You'll also love

previousnext

Review this recipe

Terrine of sardines Ham Terrine with Zucchini