Fish terrine

Fish terrine 


- 800 gr white fish 

- 5-6 cloves of garlic 

- 800 gr of peeled tomatoes 

- 4 eggs 

- Salt and pepper 

- dill or basil 


Mix the garlic. Cut the tomatoes into small pieces. Heat the olive oil in a frying pan and put in the garlic and tomatoes. When reduced and softened, crush the ingredients with a fork. 

Mix the fish and beat the eggs. Then mix the two ingredients together with the garlic and the tomato. 

Take a loaf pan and put a sheet of greaseproof paper in, then pour the mixture into the pan. 

Bake the terrine in water-bath for 45 - 60 minutes at 200°C. If the surface colors too much, cover the terrine with a sheet of aluminum foil. 

Serve chilled. Present in a wide plate with cherry tomatoes, slices of lemon and boiled eggs cut into quarters. And do not forget to serve with a bowl of homemade mayonnaise!

PS: You can add shrimps, mussels or Jacques scallops if you want a more "luxurious" dish. Enjoy!

19/09/2014 written by Hélène Tauson 0 comment(s)

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