Going green: fish terrine

There can’t be many recipes that involve making your own chlorophyll. Yet, the terrine de poisson I served to friends for lunch yesterday did just that.

The theme of the lunch was – you guessed it – French. I wanted to treat our guests to some of the great wines and cheeses we’d bought in Rouen last weekend.

The ingredients for the starter were fresh, though, and the recipe came from Michel Roux Jr’s terrific cookbook, The French Kitchen.

“The beautiful green colour,” he explains in the notes, “comes from the natural chlorophyll in the green leaves – a trick I learned from my father and not known to many chefs nowadays.”

It’s now a trick known to my partner too, who spent several hours making it.

The terrine is a visual delight, with its layers of white fish, salmon, plaice and green fish mousse. The impressed looks on our guests’ faces made the effort worth it.

Or almost, my partner says.

This entry was published on Monday, 3 February 2014 at 07:59. It’s filed under Food and wine and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Going green: fish terrine

  1. Thank you for the cookbook. I am on the hunt for good current french cookbooks…this one looks good. The terrine is a beauty. I have not made a terrine yet….next on my list!

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  2. I can’t recommend the book highly enough. Almost everything we served yesterday came from it. My partner is a bit embarrassed about the photo of his terrine, though.

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