Scorpionfish terrine with warm potatoes
A tomato and cream fish terrine with warm potatoes and mayonnaise.
Active time40 min
Cooking1 h 30 min
Total7 hResting : 5 h
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Ingredients
- 5 g fresh chives
- 800 g waxy potatoes
- 5 g butter
- 200 ml pouring cooking cream
- 6 medium eggs
- 5 g plain wheat flour
- 60 g mayonnaise
- ≈ ¼ tsp ground black pepper
- 4 g fine salt
- 200 g crushed tomatoes
- 500 g red scorpionfish fillet
Preparation
Lower the fillets into a pan of simmering water. Poach for about 10 minutes until opaque and easily flaked. Drain and flake, removing any remaining bones.
500 g red scorpionfish fillet- saucepan
- slotted spoon
- plate
- fork
Heat the conventional oven to 180 °C. Butter a loaf tin and dust the sides with the flour. Beat the eggs with the cream, tomatoes, salt and pepper. Fold in all the fish and pour into the tin.
5 g butter200 ml pouring cooking cream6 medium eggs5 g plain wheat flour≈ ¼ tsp ground black pepper4 g fine salt200 g crushed tomatoes- oven
- loaf tin
- bowl
- whisk
Set the tin in a deep roasting dish. Pour hot water into the dish halfway up the tin. Bake for about 45 minutes until set in the centre and a knife comes out clean. Lift out of the water bath. Cool for about 60 minutes, then cover and refrigerate for at least 240 minutes.
- oven
- deep roasting dish
- knife
Wash and finely chop the chives. Before serving, wash the potatoes. Cover with cold water in a pan, bring to the boil and simmer for about 30 minutes until easily pierced with a knife. Drain, peel and quarter. Unmould and slice the terrine. Add the warm potatoes, mayonnaise and washed, snipped chives.
5 g fresh chives800 g waxy potatoes60 g mayonnaise- saucepan
- colander
- knife
- board
- platter
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration