Preparation : 20 min
Cooking : 1 h
Rest : 30 min
Servings : 8
500g fish fillets
20 cl (3/4 tasse) cooking cream
20 g butter
10 sprigs of fresh chives
1-Preheat the oven to 200°C (400°F) and put in a large dish filled with water to cook the terrine in water bath. Rinse and dry the chives in paper towels, then finely chop them (you can replace them with dill, which also goes very well with fish).
2-Then beat the eggs with the cooking cream in a salad bowl. Chop the fish fillets (without the skin) in a mixer, and remove the bones if necessary, then put the flesh (draining the water if necessary) in the salad bowl. Add the chopped chives, then salt and pepper to taste and mix well. (If you want to flavour lightly, you can incorporate 2 tablespoons of white wine).
3-Butter a cake pan, pour in the fish mixture, place the pan in the water bath, and bake for about 1 hour (as for a cake, terrine will be cooked when the blade of a knife comes out slightly wet).
4- When out of the oven, cool the fish terrine on a rack and refrigerate. When serving, unmould the terrine on a platter and cut into slices, or cubes. Serve cold with homemade mayonnaise and a seasoned green salad.
If you want to add color to your terrine, you can add pieces of vegetables to the fish mixture (beans, broccoli, carrots, peas..) previously cooked enough so that they do not spill too much water in the terrine.