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Rock fish terrine

with bisque sauce

Rock fish terrine with bisque sauce

Preparation : 25 min Resting : 5 min
Cooking : 20 min Equipment :
Difficulty :
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Serves 4 :
400 g rock fish fillets
½ stale French stick
3 eggs
400 ml milk
1 knob butter
1 small tub thick crème fraîche
Salt & pepper
100 ml single cream
300 ml lobster bisque (tin)
1Cut the bread into thick slices. Warm the milk slightly and soften the bread in it for 5 min. Cut the fish into pieces. Blend the fish with the egg yolks, crème fraîche, and bread and milk mixture. Season with salt and pepper.
2Whisk the egg whites with a pinch of salt until stiff and fold gently into the blended preparation.
3Butter a small rectangular mould and fill with the mixture. Pour a litre of water into the water tank, place the mould in a steamer basket, cover with aluminium foil, put the lid on and cook for 20-25 min at 100°C. Turn the terrine out of its mould onto a serving dish and allow to cool slightly.
4To make the sauce, mix the bisque with the cream, heat through and pour into a sauceboat. Serve the terrine and its sauce both slightly warm.
Chef’s tip

You can also serve this terrine with a fresh herb sauce.​


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