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Terrine de la mer (Seafood terrine)

Terrine de la mer (Seafood terrine) is a traditional French recipe (from Brittany) for classic starter of a terrine made from fish, eggs, dried seaweed and vegetables in a tomato and cream base with milk chilli powder. The full recipe is presented here and I hope you enjoy this classic French version of: Seafood terrine (Terrine de la mer).

prep time

35 minutes

cook time

70 minutes

Total Time:

105 minutes

Additional Time:

(+6 hours chilling)

Serves:

6–8

Rating:

Tags : Wild FoodVegetable RecipesFrench RecipesBreton Recipes

I suppose it was inevitable that I would eventually come around to a recipe for a Breton seafood terrine; after all it is a peninsular maritime region. The Espalette pepper referred to here is a deep red and mildly hot chilli from the Basque region of Europe. If you can’t get it, substitute sweet paprika. The seaweed flakes are a Breton product of mixed dried seaweed flakes. You could substitute Cornish Seaweed’s mixed seaweed flakes.

Ingredients:

800g white fish fillets
6 eggs
1 tbsp seaweed flakes
4 small courgettes, washed, dried and cut into thin strips
4 onions, peeled and dried
1/4 tin of diced tomato pulp, drained
1 sachet of powdered court-bouillon
400ml of double (heavy) cream
4 tablespoons of olive oil
1 teaspoon of Espelette pepper (or paprika)
Salt and freshly-ground black pepper

Method:

Prepare a court-bouillon by mixing the dried court-bouillon mix with 1l water in a large pot. Bring to a simmer, reduce the heat then add the fish fillets and poach for 5 minutes then drain the fish.

Heat the olive oil in a pan and use to gently fry the onions for about 5 minutes until starting to colour. At this point add the courgette strips. Fry until the courgette pieces are lightly browned then add the drained tomato pulp. Bring the ingredients to a simmer and cook for 15 minutes.

In the meantime, pre-heat your oven to 180°C (gas mark 6).

Liberally grease a cake tin with butter. Flake the cooked fish fillets with your fingers (discarding any bones you find).

Crack the eggs into a mixing bowl and whisk with the cream then add the flaked fish, seaweed flakes and the vegetables (drain off any excess liquid). Season with salt, black pepper and chilli powder. Mix well to combine then pour the mixture into the prepared cake mould.

Transfer to your pre-heated oven and bake for 45-50 minutes. Allow to cool to room temperature then place in your refrigerator and allow to chill over-night.

Un-mould the terrine about 30 minutes before you are going to serve. Accompany with a herb and lemon mayonnaise.