Terrine of Cape whiting

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 12
Servings 2


Serving Change
  • 1
    Cape whiting fillets, skin removed
  • 15
  • 15
  • 1
    onion, finely grated
  • 250
  • 8
    large egg yolks
  • salt and white pepper to taste
  • 2
    lemons, grated rind
  • 12
    large spinach leaves, blanched
  • cooked mussels
  • a selection of fresh crudités


1. Dice the fish and purée in a food processor. To obtain a finer texture, rub the fish through a sieve. Clear the gelatine (soaked in 75 ml cold water) over hot water. Melt the butter and fry the onion until transparent. Allow to cool and purée with the fish. Add the cream drop by drop until incorporated. Add the gelatine to the fish when cool and purée. Keep the machine running and add the egg yolks one by one. Make sure that each yolk is well incorporated into the mixture before adding the next one. Season with salt, pepper and lemon rind. Transfer the mixture to a mixing bowl and chill well. 2. Preheat the oven to 180 ºC. Line an oiled terrine or bread tin with the spinach leaves. Spoon the fish mixture into the terrine. Smooth it over with a palette knife and cover with buttered foil, shiny side up. Place the terrine in the baking tin and add boiling water to come halfway up the side of the terrine dish. Bake for 45 minutes. Switch off oven and leave the terrine for another 15 to 30 minutes. Remove from oven and remove foil. Press out excess liquid by placing a weighted wooden board on top and refrigerate for at least 24 hours. Turn out, slice and serve with herbed yoghurt mayonnaise (see recipe).

Read more on: fish/seafood  |  bake


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