And the crème fraîche provides creaminess, while the eggs ensure a good hold during cooking.
What
I’m looking for in this terrine is a balance between finesse and lightness. The flavor of the fish should be present, but softened by the cream.
The tomato paste adds a slightly tangy note that livens things up. It also colors the terrine in a very pleasant way.
Fresh chives add a delicate herbal note. It’s this little vegetal touch that lightens the recipe.
And the whole thing remains melting, tender, with a nice hold when cutting.
White fish is the basis. It must be fresh or frozen, boneless and skinless.
The eggs are used to give the terrine its structure. They must be beaten gently to ensure they are well incorporated into the dish.
And the crème fraîche provides creaminess, while the eggs ensure a good hold during cooking.
What
I’m looking for in this terrine is a balance between finesse and lightness. The flavor of the fish should be present, but softened by the cream.
The tomato paste adds a slightly tangy note that livens things up. It also colors the terrine in a very pleasant way.
Fresh chives add a delicate herbal note. It’s this little vegetal touch that lightens the recipe.
And the whole thing remains melting, tender, with a nice hold when cutting.
White fish is the basis. It must be fresh or frozen, boneless and skinless.
The eggs are used to give the terrine its structure. They must be beaten gently to ensure they are well incorporated into the dish.
