Fish and Spinach Terrine

17/11/2023

The fish and spinach terrine is an elegant dish that can be served as a starter or a main course. It’s a preparation that takes some time, but the result is truly delicious and sophisticated. Here is the recipe:

Ingredients

500 g of white fish fillets (such as sole, cod, or sea bass)
200 g of fresh spinach
200 g of smoked salmon slices
4 eggs
200 ml of fresh cream
Salt and pepper to taste
A pinch of nutmeg
Butter for greasing the terrine
Breadcrumbs (optional)

Preparation

Preheat the oven to 180 °C.
Grease a terrine mold with a little butter and, if you wish, sprinkle it with some breadcrumbs to prevent sticking.
In a non-stick pan, quickly sauté the spinach just long enough to wilt it. Then squeeze it to remove the excess water and set aside.
In a blender, blend the white fish fillets with the eggs, cream, a pinch of salt, pepper, and nutmeg until smooth.
Lay a layer of smoked salmon on the bottom of the terrine, slightly overlapping the slices.
Pour half of the fish mixture over the salmon, then distribute the squeezed spinach on top and level it.
Cover the spinach with the rest of the fish mixture and finish with another layer of smoked salmon.
Cover the terrine with a sheet of aluminum foil.
Prepare a bain-marie by placing the terrine in a larger baking dish filled with hot water that comes halfway up the terrine mold.
Bake and cook for about 40-45 minutes or until a skewer inserted in the center comes out clean.
Remove from the oven and let cool completely before unmolding.
Serve the fish and spinach terrine sliced, with herb-based sauces or simply with a squirt of lemon.

Curiosity

The terrine is a dish that can be prepared in advance and stored in the refrigerator. It can be served cold or at room temperature. Fish terrines are popular in France and often include shellfish among the ingredients.

If you need a recommendation for a wine pairing, you might opt for a light and fresh white, perhaps a Vermentino or a Sauvignon Blanc.