Trout Terrine
By: Jenny Richards
Published: Tuesday, December 29, 2009 - 10:55am

Ingredients




1 pound + 5 oz fish fillets
3 tomatoes
2 teaspoons olive oil
2 cloves garlic, chopped
3 shallots, chopped
4 eggs
1 cup heavy cream
1 teaspoon ketchup
1 bunch basil, chopped
Salt and pepper

Preparation

1 Preheat the oven to 350F. 2 Skin the fish and remove any bones. Cut into large cubes. 3 Peel the tomatoes, then quarter and seed them. Cut them into a fine dice and set aside. 4 Heat the oil in the pan over low heat. Add the garlic and shallots and cook 5 minutes or until they are transparent. Remove from the heat. 5 In a blender or food processor, blend the fish, eggs, and cream until smooth. Pour into a large mixing bowl. 6 Season the fish puree with salt and pepper. Stir in the onion and garlic mixture, the ketchup, tomatoes, and basil. 7 Line a loaf or terrine pan with plastic wrap, enough that it hangs over the edges. 8 Pour the mixture into the pan and cover with the plastic wrap. 9 Place the loaf pan into a roasting pan full of hot water so that the water goes halfway up the sides of the loaf pan. 10 Cook for 40 minutes, then remove from the oven and allow it to rest.

About


This recipe is from Stephane Reynaud's Terrine book. We served it with a green salad with a tangy vinaigrette, which balances the richness of this creamy terrine perfectly. 
Note: We allowed our loaf to rest about an hour, and it held together remarkably well.