Prep. time: 30 minutes
Cooking time: Under 45 minutes
Refrigeration time: 12 hours
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.
- Trim the leek, cook in salted water and cool;
- line the interior of a terrine with the cooked leek leaves and set aside;
- 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;
- add the fish stock, the saffron, thyme, salt and cayenne; bring to a boil;
- add the monkfish and cook 2 minutes, add the remaining fish; cook for 4 minutes over low heat;
- place the fish into the terrine with the vegetables;
- dissolve the gelatin sheets in the broth; correct the seasoning and pour over the ingredients in the terrine;
- cover with leek leaves and refrigerate for 12 hours;
- serve in slices.
I suggest a Tokay or Alsatian Pinot Gris
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