Easy<\/p>\n
Approximately 300<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
40 minutes<\/p>\n
3 hours 10 minutes<\/p>\n
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.<\/p>\n
\nFor 4 servings:<\/p>\n
– Monkfish: 600g
\n– Mascarpone: 100g
\n– Whipping cream: 10cl
\n– Eggs: 4
\n– Tomato paste: 1 can
\n– Cornstarch: 2 tsp
\n– Salt: to taste
\n– Pepper: to taste
\n– Spices: to taste
\n– Ginger: to taste
\n– Citrus: to taste<\/p>\n
1. Carefully remove the skin from the monkfish fillets. Saut\u00e9 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.<\/p>\n
2. In a bowl, combine the mascarpone, whipping cream, tomato paste, cornstarch, eggs, salt, and pepper.<\/p>\n
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\u00b0F (200\u00b0C) for 40 minutes.<\/p>\n
Allow to cool at room temperature. Refrigerate for 2 hours before serving.<\/p>\n
Serve the terrine with a frothy sauce (see my recipe) or a herbal vinaigrette for a perfect accompaniment.<\/p>\n\n\n