Hake Terrine with Romanesco and Tarragon recipe on Gourmetpedia, your food reference

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Recipes>Hake Terrine with Romanesco and Tarragon

Hake Terrine with Romanesco and Tarragon Recipe

Recipe

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."

Ingredients

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

Method

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

More recipe ideas

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

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