Fish and Spinach Terrine
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillet | 300g |
| Sea bream (orata) | 1 |
| Perch fish (pesce persico) | 200g |
| Spinach | 700g |
| Ricotta cheese (cow’s milk) | 200g |
| Fresh cream (liquid) | 300ml |
| White wine | 60ml |
| Gelatin sheets | 17g |
| Anchovies | 4 |
| Extra virgin olive oil | to taste |
| Fresh parsley | to taste |
| Garlic | 5 cloves |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
-
Prepare the fish:
Start by cleaning the fish. For the salmon, remove the skin and bones (if any), using tweezers to carefully take out the bones. Then, cut the salmon into bite-sized pieces. Do the same for the perch, removing any bones and cutting it into pieces. -
Cook the salmon:
In a non-stick pan, heat two tablespoons of olive oil over medium heat. Add one clove of garlic, slightly crushed. Add the salmon pieces and cook until lightly golden, stirring occasionally. Once cooked, deglaze with 30ml of white wine, season with salt and black pepper, and stir in a generous handful of chopped parsley. Set the salmon aside to cool. -
Cook the perch and sea bream:
In the same pan, heat two tablespoons of olive oil and add one clove of garlic. Add the perch and sea bream fillets, cooking in the same manner as the salmon. Deglaze with the remaining white wine, season, and add parsley. Once cooked, remove from the heat and set aside. -
Prepare the spinach:
Wash and clean the spinach thoroughly under cold water. Drain the spinach well. In a separate non-stick pan, heat two tablespoons of olive oil over moderate heat. Add three cloves of garlic and the anchovy fillets. Once the anchovies have melted, add the spinach and cook for just a few minutes until wilted. Remove from the heat and set aside, keeping it warm. -
Soften the gelatin:
Fill three separate bowls with cold water and soak the gelatin sheets: 5g for the salmon, 5g for the perch and sea bream, and 7g for the spinach. Let them soak for about 10 minutes. -
Blend the spinach mixture:
Place the spinach and ricotta in a blender or food processor and blend until smooth. Set the mixture aside. -
Prepare the salmon mixture:
In a blender, blend the salmon with 100ml of cream until smooth. Gently dissolve 5g of gelatin (soaked in water) in 50ml of warm cream and add it to the salmon mixture, blending it all together. -
Prepare the perch and sea bream mixture:
In the blender, blend the perch and sea bream with 100ml of cream until smooth. Dissolve the remaining 5g of gelatin in 50ml of warm cream and mix it into the fish mixture. -
Assemble the terrine:
Take a 27×10 cm loaf pan and line it with parchment paper. Pour the perch and sea bream mixture into the pan, smoothing it into an even layer. Place the pan in the freezer for 15-20 minutes to allow it to set. -
Add the spinach layer:
Once the fish layer is set and firm, pour the spinach mixture over it, smoothing it into a level layer. Return the pan to the freezer for another 15-20 minutes to allow it to firm up. -
Add the salmon layer:
After the spinach layer has set, pour the salmon mixture into the pan, smoothing it evenly over the top. Refrigerate the terrine for at least 4 hours to allow it to fully set and chill. -
Serve:
Once the terrine has set, carefully remove it from the loaf pan and slice it into portions. Serve chilled, garnished with additional parsley if desired.
Tips:
- You can prepare the terrine a day in advance to allow the flavors to meld together.
- Serve this elegant terrine with some fresh bread or crackers for a delightful appetizer.
