Pike Terrine
(Terrine de Brochet)

For 1 Terrine
Preparation Time: 30 Minutes
Cooking Time: 1 Hour 10 minutes

 

• Pike (or another firm,
       white-fleshed fish) 1
• Eggs 4
• Heavy cream 3/4 cup
• Savoy cabbage 1
• Piquillo peppers 10
• Cardamom 1 teaspoon
• Salt, pepper

1. Fillet the fish, debone using a pair of hair tweezers (do not use wax, an epilator, or a beautician), and remove the skin. Process the fillers with the eggs to obtain as fine a mixture as possible. Add the cream and season.

2. Blanch the cabbage leaves for 5 minutes in a large saucepan of salted boiling water. Refresh immediately under cold water.

3. Layout a large sheet of plastic wrap. Spread some cabbage leaves on it, curly side down, and cover with the fish mixture. Place the piquillo peppers down the middle, sprinkle with cardamom, and roll up firmly. Wrap in several layers of plastic wrap, keeping the terrine tightly rolled.

4. Poach for 1 hour on a gentle simmer. Chill before removing the wrap.

Wine: Crozes-Hermitage Blanc

 

• from:
  French Feasts
• 299 Traditional Recipes for Family Meals and Gatherings
• by Stephane Reynaud
• Photographs by Marie-Pierre Morel
• Stewart, Tabori & Chang 2009
• $40.00 US / $49.95 CAN
• 480 pages; more than 500 color photographs and illustrations
• ISBN-10: 1584797940
• ISBN: 978-0-470-37133-6
• Recipe reprinted by permission.

Buy French Feasts

 

French Feasts

• Recipes

  • Pumpkin Soup with Roasted Pumpkin Seeds
         (Soupe de Courge et Ses Graines Grillées)
  • Neck of Mutton Stew (Ragout de Mouton)
  • Pike Terrine (Terrine de Brochet)

 

• Cookbook Profile Archive

 

---

---

 

This page created December 2009

---

 

The Global Gourmet^®
Main Page

 

Irish Recipes for
St. Patrick's Day

 

 

Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

 
 

Copyright © 1994-2010,
Forkmedia LLC

 

---