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Terrine de Congue aux Algues (Conger Terrine with Seaweed)
Terrine de Congue aux Algues (Conger Terrine with Seaweed) is a traditional French recipe (from Brittany) for a classic terrine of conger eel and flaked, dried, seaweed in an egg and cream base. The full recipe is presented here and I hope you enjoy this classic French version of: Conger Terrine with Seaweed (Terrine de Congue aux Algues).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Additional Time:
(+over-night chilling)
Serves:
8
Rating: 
Tags : Wild FoodFrench RecipesBreton Recipes
Packets of dried mixed seaweed flakes are sold commonly in Brittany and this fish terrine uses common (and cheap) conger eel as the meat and the seaweed flakes as flavouring.
Ingredients:
1kg of conger eel
1 tbsp nori flakes
1 tbsp mixed seaweed
juice of 1/2 lemon
3 eggs
150g double (heavy) cream
salt and freshly-ground black pepper
knob of butter to grease the mould
Method:
Cook the conger eel (either roast or braise). Once cooked set aside to cool until it can be handled.
Remove the skin and bones from the conger eel, stripping the flesh away from them. Reserve a few pieces, but finely mince the remainder.
In a bowl, lightly beat the eggs with the crème fraîche and the juice of half a lemon. Mix in all the seaweed then add the minced conger eel and the remainder of the conger cut into small pieces. Season to taste with salt and black pepper (remember the seaweed will be salty).
Pre-heat your oven to 180°C.
Butter a terrine and pack in the conger mixture. Tap the terrine on a work surface to pack the mixture well and help remove any air pockets.
Pour boiling water into a roasting dish, then set the terrine inside. Transfer to your pre-heated oven and cook for 60 minutes.
Remove the terrine from the oven and set aside to cool completely then transfer to your refrigerator and chill over night.
To serve as a starter, accompany with lemon wedges or mayonnaise. For a more substantial meal serve with a potato salad incorporating rocket leaves or lamb's lettuce.
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