Fish Terrine: What Cream To Use And Why

Fish terrine is a dish that is similar to pâté and often made with vegetables or fish. It is a great way to use up leftovers such as leftover fish scraps and egg whites. The texture is light and airy, almost mousse-like. The type of cream used in a fish terrine depends on the recipe. Some recipes call for heavy cream, while others use cooking cream or simply cream without specifying the type. The cream is typically added to a food processor along with the fish and other ingredients such as eggs, spices, and herbs. The mixture is then baked in a water bath, which gives the terrine a unique taste and texture.

Heavy cream and egg whites

To make a fish terrine with heavy cream and egg whites, you will need the following ingredients:

• Skinless, deboned white fish (such as cod, scrod, or sole fillets)
• Heavy cream
• Egg whites
• Salt and pepper
• Fresh herbs, such as dill or chives
• Smoked salmon (optional)

First, prepare your fish by cutting it into small pieces and placing it in the freezer for about 10-20 minutes to firm it up. This will help create a smoother and creamier texture in the final dish. Line a loaf pan or terrine mould with baking paper, letting it hang over the long sides, and grease the paper.

Next, take your very cold fish and place it into a food processor, blending until smooth. Add the egg whites and blend again. Then, add the heavy cream and blend briefly until combined. Season the mixture with salt and pepper, and stir through some fresh herbs, such as dill or chives.

Pour the mixture into your prepared pan, pressing it down and smoothing the top. Cover the pan with foil or a lid, and place it into a larger pan. Add simmering water to the larger pan until it reaches about two-thirds to three-quarters of the way up the mould. Place the pan in the oven, which has been preheated to 350°F, and bake for 30-40 minutes.

Once cooked, remove the terrine from the oven and let it cool. Weigh it down with a light load, such as canned food, and refrigerate for at least four hours or overnight. To serve, remove the terrine from the pan, slice, and serve cold. It can be paired with horseradish and dill cream, smoked salmon, or a simple crusty loaf of bread.

Dill and horseradish cream

Ingredients

• 1/2 cup prepared horseradish cream
• 1 tablespoon of white balsamic vinegar
• 2 tablespoons of creme fraiche
• 1/2 lime, freshly squeezed
• Fresh herbs such as chives, dill or parsley, finely chopped (optional)
• Lemon slices and parsley sprigs for garnish
• 1 tablespoon of olive oil
• 1 large shallot, finely chopped
• 1 clove of garlic, finely chopped

Instructions

• Combine the horseradish cream, white balsamic vinegar, creme fraiche, and lime juice in a small bowl and whisk well, making sure the oil is emulsified.
• Taste and add salt to your preference.
• Transfer to a serving dish, cover, and refrigerate.
• Heat the olive oil in a medium saucepan or skillet over medium heat.
• Add the shallots and sweat until translucent.
• Add the garlic and cook, stirring, for 1 minute.
• Add the heavy cream and reduce for about 5 minutes.
• Stir in the chopped dill and finish with the lemon juice.

Tips

• Use the smaller amount of horseradish if you want just a hint of it, and the larger amount if you want a bolder horseradish flavor.
• Make sure to chill the sauce before serving.

Cod, salmon, and scallops

Fish terrine is a French dish, similar to a pâté or pudding, that can be made with a variety of fish and seafood. A fish terrine typically contains cream, eggs, and a range of herbs and spices.

A cod, salmon, and scallop terrine is a tasty and easy-to-make option that can be served as an appetiser or a main course. This type of terrine often includes other ingredients such as lemon, parsley, thyme, nutmeg, and chives. The scallops act as a binding ingredient, holding the terrine together.

To make a cod, salmon, and scallop terrine, you will need the following ingredients:

• 1 lb boneless, skinless cod fillets
• 3/4 lb fresh sea scallops
• 1/2 lb boneless, skinless salmon fillets
• 1 medium lemon
• 1 tsp ground black pepper
• 2 tsp dried parsley flakes
• 1/4 tsp ground thyme
• 1/4 tsp ground nutmeg
• 1 TBSP fresh Chervil leaves
• 2 eggs
• 1/2 cup cooking cream

First, blend the scallops, eggs, salt, and pepper in a food processor until smooth. Then, chop the cod, lemon juice, remaining salt and pepper, parsley flakes, nutmeg, and thyme in the food processor. Repeat this process with the salmon, Chervil, and lemon juice.

Next, mix the salmon and scallop mixtures together, and the cod and remaining scallop mixtures together, ensuring they are well combined. Spread the cod mixture into a non-stick or greased terrine mould, filling it about halfway. Add a layer of the salmon mixture on top, evening it out with a spatula.

Cover the mould tightly and immerse it halfway in boiling water in an oven baking pan. Bake at 360 degrees Fahrenheit/180 degrees Celsius for 1 hour, or until the terrine reaches an internal temperature of 145 degrees Fahrenheit.

Remove the terrine from the oven and set it on a towel. Place a weight on top for 30 minutes to help it drain, then remove the weight and cool at room temperature for another 30 minutes. Turn the terrine upside down onto a sheet of plastic wrap and wrap it completely, including any juices. Return it to the mould and refrigerate until cool.

For a moister terrine, it is recommended to refrigerate for at least 24 hours, or even 48 hours, to allow the juices to be reabsorbed. Serve with a slice of lemon and tartar sauce, or with lemon and soy sauce for an alternative flavour.

Vegetables

Asparagus and carrots are a popular choice, with some recipes calling for them to be cut into strips of the same length and layered in a single layer within the terrine. This adds a crisp, fresh flavour and a vibrant colour contrast to the dish. Other recipes include spinach, which can be added to the fish mixture or layered within the terrine.

Leeks and onions are also used in fish terrines, providing a savoury base for the dish. When using leeks or onions, it's important to cook them until they are soft and translucent before adding them to the terrine. This helps to sweeten their flavour and ensure they are not crunchy in the final dish.

When preparing a fish terrine, it's important to consider the balance of flavours and textures that the vegetables will contribute to the dish. Choose vegetables that complement the delicate flavour of the fish and enhance the overall taste experience.

In addition to the vegetables, fresh herbs such as chives, dill, and spring onions can be added to a fish terrine for extra flavour and colour. These herbs provide a bright, fresh taste that pairs well with fish and enhances the overall flavour profile of the dish.

Chilling and reheating

To chill a fish terrine, it is recommended to remove it from the oven and let it cool to room temperature. Then, place it in the refrigerator, uncovered, for at least 4 hours or overnight. If you plan to store the fish terrine for longer, wrap it tightly in plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing other odours in the fridge.

When ready to serve, remove the fish terrine from the refrigerator and let it sit at room temperature for a few minutes before slicing. This will make it easier to cut and serve.

Reheating a fish terrine is not always necessary, as it is typically served cold or at room temperature. However, if you prefer a warm terrine, there are a few methods you can use:

• Oven: Preheat your oven to a low temperature, around 275-350°F. Place the fish terrine in a suitable dish, pan, or baking sheet. Cover it loosely with foil to prevent drying out. Reheat for about 10-15 minutes, checking regularly to ensure it doesn't overcook.
• Stovetop or skillet: This method is suitable for fried fish terrines. Heat a skillet on low, add a small amount of oil, and gently reheat the fish terrine, covered, for a few minutes on each side. Check frequently to ensure even heating and prevent overcooking.
• Air fryer: Place the fish terrine in the air fryer basket, squirt a bit of olive oil over it, and air fry at 320°F for 4 minutes. Then, increase the temperature to 360°F and cook for an additional 2 minutes. Use a thermometer to check the internal temperature, which should be at least 145°F.

Remember, fish is a delicate protein, and overcooking can lead to a dry and unpleasant texture. Therefore, it is essential to reheat fish terrine slowly and gently, at low temperatures, to retain moisture and flavour.

Frequently asked questions