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Terrine De Bouillabaisse Christian

Whats.Cooking's picture
Ingredients
  Red mullet fillets 6 Ounce (185 Gram)
  Red snapper fillets 6 Ounce (185 Gram)
  Monkfish 12 Ounce (375 Gram)
  Steak 8 Ounce (250 Gram)
  Olive oil 2 Tablespoon (Good Quality)
  Celery sticks 3 , trimmed and sliced
  Onion 6 Ounce, thickly sliced (185 Gram)
  Fennel bulb 4 Ounce, sliced vertically (125 Gram)
  Bouquet garni 1
  Finely grated orange rind 1 Teaspoon
  Unpeeled garlic 1 Clove (5 gm) (Add More, If Needed)
  Tomatoes 8 Ounce, peeled, halved and deseeded
  Fish stock/Wine and water 1 1⁄2 Pint (900 Milliliter)
  Gelatin 1 Ounce (2 Sachets, 1/2 Ounce / 11 Gram Each)
  Finely chopped parsley 3 Tablespoon
  Saffron 1 Dash
  Garlic mayonnaise 3 Tablespoon (For Serving)
Directions

Trim the fish, taking care that the monkfish has no sign of any membrane or discoloured flesh.
Cut the monkfish and cod into 5 cm/2 inch-long pieces.
Heat the oil in a large pan and add the fish, celery, onion, fennel, bouquet garni, orange rind, garlic and tomatoes.
Add the fish stock or a mixture of water and wine and bring it very gently to just under the boil and let it 'smile', that is, barely move, for about 20 minutes.
Strain very carefully, trying not to break up the fish pieces, then reduce the stock over higher heat until just 600 ml/1 pint remains.
Pour off a few spoonfuls of the stock and sprinkle the gelatine into it.
Stir until the gelatine is dissolved, then return this liquid to the stock and mix well.
Layer the fish and chopped parsley in the bottom of a 1.2 litre/2 pint terrine or loaf-tin, ensuring that the pink skins of the mullets are face down, so that you will see it when the dish is turned out.
The fish should fill about half the terrine.
Pour in enough of the stock to cover the fish and let it begin to set.
Remove and discard the onion, garlic and bouquet garni from the strained vegetable mixture.
Then add the tomato, fennel and celery to the terrine.
Pour in the remaining stock.
Cover and chill overnight.
Serve sliced, with mayonnaise into which you have stirred some saffron powder and a little chopped garlic.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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