Hake Terrine with Romanesco and Tarragon Recipe
Hake Terrine with Romanesco and Tarragon
Flavors of Brittany
Total time: 30 to 60 minutes

Preheat oven at 210° C (425° F)
Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Romanesco is sometimes sold as "Romanesco cauliflower" or "Romanesco broccoli."

For 4 servings

- 400 g (14 oz.) Romanesco
- 450 g (1 lb.) fresh or frozen hake fillets
- 150 ml (10 tbsp.) light cream
- 2 eggs
- 3 tbsp. flour
- 1 bunch of tarragon

  1. Cut the Romanesco into small bouquets, wash and drain. Cook for 10 minutes in boiling salted water.
  2. Oil a loaf pan and alternate layers of fish, Romanesco and tarragon. Repeat the layering two more times.
  3. In a bowl, combine the eggs, flour and cream, season with salt and pepper and pour into the pan.
  4. Bake in a 210° C (425° F) oven for 30 minutes. Let rest for a few minutes before unmolding.
  5. Serve hot or cold.
More recipe ideas

A recipe from Anne-Sophie Lhomme
In collaboration with Prince de Bretagne. Photo: Bernard Radvaner.

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up