A delicious fish terrine made with your favourite white fish, such as cod, haddock, hake or pollock. Easy to make, deliciously light and very impressive.
13 people made this
400g white fish fillets, such as cod, haddock, hake or pollock
1 bouquet garni
6 large eggs
2 to 3 tablespoons tomato purée
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 small handful chopped fresh parsley
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Method Prep:20min › Cook:40min › Ready in:1hr
Bring a large pan of salted water to the boil. Add fish and bouquet garni and cook until fish flakes with a fork, about 10 minutes.
Beat eggs in a large bowl, then add tomato purée (mixture should be salmon-coloured). Season with salt and pepper to taste.
Preheat oven to 180 C / Gas 4. Grease a 450g (1 lb) loaf tin.
Drain cooked fish, crumble it and add to egg mixture. Add garlic and parsley and toss gently. Pour fish mixture into prepared loaf tin, place loaf tin in a roasting tin or baking dish and add water halfway up the sides of the loaf tin.
Bake in preheated oven for about 40 minutes, or until a knife inserted in the centre comes out clean.
Let cool, remove loaf tin from water bath, cover and refrigerate for at least 45 minutes before serving.