Monkfish Terrine (Lotte a L’Imperatrice)
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
In France, monkfish is one of the most appreciated fish. It has beautiful, firm and sweet- flavored flesh. This recipe is from the coastal region of France and incorporates the flavors of neighboring Cognac.
Servings: 4
Ingredients
- 2 lbs Moody’s monkfish
- 1 quart fish stock
- 5 eggs, large beaten
- 2 T tomato puree
- salted butter to taste about a tablespoon
- 1 oz Cognac
- 2 T finely-chopped tarragon
- pinch cayenne pepper
- salt and pepper to taste
Instructions
-
Preheat the oven to 350°.
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Place the monkfish in a pan with the stock and simmer gently for 20 minutes.
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Allow the fish to cool. Then, cut into small cubes, about 1 inch by 1 inch.
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Butter a 1 ½-quart to 2-quart loaf pan well and place the fish pieces firmly and evenly inside.
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Mix the beaten eggs with the tomato puree, Cognac, cayenne pepper, tarragon and salt and pepper. Pour mixture over the fish in the mold.
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Cook in the oven for 30 minutes or until firm.
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Leave to cool and unmold.
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Served chilled or prepare a day ahead as the flavors will improve.
Recipe Notes
Bon appétit!
Wine pairing: Monkfish pairs well with a Pinot Gris or Sauvignon Blanc.
