{"id":9731,"date":"2024-11-29T15:55:19","date_gmt":"2024-11-29T14:55:19","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=9731"},"modified":"2026-04-23T23:39:50","modified_gmt":"2026-04-23T21:39:50","slug":"monkfish-terrine","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/monkfish-terrine\/","title":{"rendered":"MONKFISH TERRINE"},"content":{"rendered":"<p style=\"font-weight: 400;\">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. \n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">MONKFISH TERRINE <\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"29 November 2024\">29 November 2024<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 4<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT20M\">Prep<\/label>: 20 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT25M\">Cook<\/label>: 25 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT11H\">Total<\/label>: 11 hr <\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">\u2022 700 g fresh monkfish tail, backbone removed and membrane stripped by your fishmonger<\/li>\n                            <li itemprop=\"recipeIngredient\">\u2022 50 cl single cream<\/li>\n                            <li itemprop=\"recipeIngredient\">50 cl court bouillon (salt, pepper and lemon water, thyme, bay leaf)<\/li>\n                            <li itemprop=\"recipeIngredient\">1 small tin of tomato paste<\/li>\n                            <li itemprop=\"recipeIngredient\">1 knob butter to butter the mold<\/li>\n                            <li itemprop=\"recipeIngredient\">4 eggs<\/li>\n                            <li itemprop=\"recipeIngredient\">fleur de sel, pepper<\/li>\n                            <li itemprop=\"recipeIngredient\">nutmeg<\/li>\n                            <li itemprop=\"recipeIngredient\">homemade mayonnaise made with 1 egg yolk, 1 tablespoon mustard, salt, pepper and sunflower oil<\/li>\n                            <li itemprop=\"recipeIngredient\">lemon<\/li>\n                            <li itemprop=\"recipeIngredient\">2 tbsp. fresh coriander<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">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.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">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\u00b0 for 35 minutes. Leave to cool before chilling for at least 10 hours.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">At serving time, carefully remove the terrine from the mold and serve with the mayonnaise, lemon slices and flaked coriander.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":2,"featured_media":9670,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[311,607,348,559,332,333,340],"tags":[],"class_list":["post-9731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-dinner-party-recipes","category-classic-french-recipes","category-fish-and-seafood","category-make-ahead-recipes","category-salty-recipes","category-starters","category-terrines-and-co"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/9731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=9731"}],"version-history":[{"count":4,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/9731\/revisions"}],"predecessor-version":[{"id":9735,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/9731\/revisions\/9735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/9670"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=9731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=9731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=9731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}