Overview
Easy
Calories per 100g
Approximately 300
Serving Size
4 people
Preparation Time
15 minutes
Cooking Time
40 minutes
Total Time
3 hours 10 minutes
Creating a delightful starter that’s simple to make, monkfish terrine is a sophisticated recipe that showcases the subtle flavor of the fish. This refined dish combines the soft texture of monkfish with a rich mixture of mascarpone and cream, while spices like ginger and citrus add a unique twist that enhances the seafood flavors.
Ingredients
For 4 servings:
– Monkfish: 600g
– Mascarpone: 100g
– Whipping cream: 10cl
– Eggs: 4
– Tomato paste: 1 can
– Cornstarch: 2 tsp
– Salt: to taste
– Pepper: to taste
– Spices: to taste
– Ginger: to taste
– Citrus: to taste
Preparation
1. Carefully remove the skin from the monkfish fillets. Sauté them for 1 minute on each side in a bit of olive oil with a pinch of ginger and citrus spices, salt, and pepper. Chill in the refrigerator for 15 minutes.
2. In a bowl, combine the mascarpone, whipping cream, tomato paste, cornstarch, eggs, salt, and pepper.
3. Line a terrine mold with parchment paper. Pour a portion of the creamy mixture into the mold, lay the monkfish fillets on top, then cover with the remaining mixture. Cook in a water bath in the oven at 392°F (200°C) for 40 minutes.
Allow to cool at room temperature. Refrigerate for 2 hours before serving.
To Finish
Serve the terrine with a frothy sauce (see my recipe) or a herbal vinaigrette for a perfect accompaniment.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.