It was during a very pleasant evening many years ago that I tasted this delicious dish, and I have Eliane to thank for the recipe.
MONKFISH TERRINE
29 November 2024
: 4
: 20 min
: 25 min
: 11 hr
: Easy
Ingredients
- • 700 g fresh monkfish tail, backbone removed and membrane stripped by your fishmonger
- • 50 cl single cream
- 50 cl court bouillon (salt, pepper and lemon water, thyme, bay leaf)
- 1 small tin of tomato paste
- 1 knob butter to butter the mold
- 4 eggs
- fleur de sel, pepper
- nutmeg
- homemade mayonnaise made with 1 egg yolk, 1 tablespoon mustard, salt, pepper and sunflower oil
- lemon
- 2 tbsp. fresh coriander
Directions
- Step 1 Prepare a court bouillon with thyme, bay leaf, salted water, pepper and lemon, and simmer for 10 minutes. The monkfish has very few bones, but check and remove any remaining membrane, as this black skin shrinks during cooking and sticks to the flesh. Poach the monkfish in this short, simmering stock for 3 to 4 minutes. Heat the oven, drain the fillets, cut into 4 cm cubes and set aside.
- Step 2 Beat the eggs into an omelet, add the tomato paste and nutmeg, and season the fish fillets with salt and pepper. Mix and pour into the buttered cake tin and bake in a bain-marie at 180° for 35 minutes. Leave to cool before chilling for at least 10 hours.
- Step 3 At serving time, carefully remove the terrine from the mold and serve with the mayonnaise, lemon slices and flaked coriander.
Good to know!
