Nutrition Facts
4 servings
4
Recipe for Cusk Eel Terrine with Tarragon
To get those who hesitate to eat fish to enjoy it, I propose this fish terrine flavored with tarragon. Serve it with mayonnaise, and I bet everyone will eat it!
Ingredients
400 Whiting fillet
8 Egg
15 Fresh cream
3 Tarragon
1 Parsley
Pepper
Salt
Directions
1
Remove the skin and, being very careful, the bones from the fillets. Cut them into pieces. Blend them with the eggs, cream, 3 tablespoons of finely chopped tarragon, 1 tablespoon of chopped parsley, salt, pepper, and 1 teaspoon of fish spices.
2
Grease a loaf pan. Pour the mixture into it. Pack it down firmly by tapping the pan on the countertop. Cover with a sheet of aluminum foil.
3
Cook the terrine in a water bath at 210°C for 1 hour and 10 minutes. When the terrine is cooked, let it cool to room temperature. Refrigerate it for 24 hours before serving. Serve the terrine sliced with mayonnaise.
4
To finish, this recipe is also published on my blog.
Ingredients
Ingredients
400 Whiting fillet
8 Egg
15 Fresh cream
3 Tarragon
1 Parsley
Pepper
Salt
Directions
Directions
1
Remove the skin and, being very careful, the bones from the fillets. Cut them into pieces. Blend them with the eggs, cream, 3 tablespoons of finely chopped tarragon, 1 tablespoon of chopped parsley, salt, pepper, and 1 teaspoon of fish spices.
2
Grease a loaf pan. Pour the mixture into it. Pack it down firmly by tapping the pan on the countertop. Cover with a sheet of aluminum foil.
3
Cook the terrine in a water bath at 210°C for 1 hour and 10 minutes. When the terrine is cooked, let it cool to room temperature. Refrigerate it for 24 hours before serving. Serve the terrine sliced with mayonnaise.
4
To finish, this recipe is also published on my blog.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH