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Cold Bouillabaisse Terrine with Rouille Sauce Recipe
Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, Chicago, USA
Jean Joho, Everest, Chicago, USA
Flavors of the USA
Total time: more than 2 hours

Prep. time: 30 minutes
Cooking time: Under 45 minutes
Refrigeration time: 12 hours

Difficulty: Average
Chef's Note

I created this first course for the Chicago Social. The terrine is served cold, in slices, with a little fennel and mesclun salad on the side and a good aïoli.

A little tip: Never use an aluminum cooking utensil for this kind of recipe.

Ingredients for 8 servings

Cubed fish
- 250 g (9 oz.) monkfish
- 250 g (9 oz.) sea bass
- 250 g (9 oz.) Red Mullet (Goatfish)
- 250 g (9 oz.) scallops
- 250 g (9 oz.) medium shrimp, peeled and deveined

Other ingredients
- 250 ml (1 cup) fish stock
- 100 ml (6 tbsp.) olive oil
- 4 cloves of garlic, peeled and minced
- 1 large leek, or 2 small
- 1 fennel bulb, thinly sliced
- 1 onion, peeled and thinly sliced
- 1 small carrot, thinly sliced
- 2 tomatoes
- 10 g (2 tsp.) saffron
- 10 g (2 tsp.) salt
- 2 sprigs of thyme
- A pinch of cayenne
- 6 sheets of gelatin
  1. Trim the leek, cook in salted water and cool;
  2. line the interior of a terrine with the cooked leek leaves and set aside;
  3. in a saucepan, heat the olive oil and sauté the garlic, onion, carrot, the rest of the leek and the fennel for 7 minutes; add the tomatoes and cook 5 minutes longer;
  4. add the fish stock, the saffron, thyme, salt and cayenne; bring to a boil;
  5. add the monkfish and cook 2 minutes, add the remaining fish; cook for 4 minutes over low heat;
  6. place the fish into the terrine with the vegetables;
  7. dissolve the gelatin sheets in the broth; correct the seasoning and pour over the ingredients in the terrine;
  8. cover with leek leaves and refrigerate for 12 hours;
  9. serve in slices.

I suggest a Tokay or Alsatian Pinot Gris

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