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.