🍽️ Creamy Monkfish Terrine with Asparagus

Name: Creamy Monkfish Terrine with Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g monkfish fillet (boneless); 600 g white fish fillet (as per offer); 250 g green asparagus; 1 handful flat-leaf parsley; butter (for the mold); 1 egg white; 75 ml whipping cream; salt; white pepper (from the mill); 10 dried tomatoes (in oil)

1408 kcal · 30 min · 4 servings

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Ingredients

400 g monkfish fillet (boneless)
600 g white fish fillet (as per offer)
250 g green asparagus
1 handful flat-leaf parsley
butter (for the mold)
1 egg white
75 ml whipping cream
salt
white pepper (from the mill)
10 dried tomatoes (in oil)

Instructions

1. Rinse the monkfish under cold running water. Pat it completely dry with kitchen paper. Cut the white fillet into small cubes. Place the cubes on a plate and put them in the freezer for about 20 minutes.
2. Wash the asparagus thoroughly. Peel the bottom 3 to 4 centimeters of the stalks. Bring salted water to a boil. Add the asparagus and cook for about 8 minutes (this is called blanching). Remove the asparagus immediately and plunge it into ice water to stop the cooking process. Let the water drain well. Cut the asparagus into short, bite-sized pieces.
3. Wash the parsley and shake it dry. Finely chop the leaves. Butter a terrine mold. Put the frozen fish into a blender. Add the egg white. Pour the cream in a thin stream while blending. The mixture should be creamy afterwards. If necessary, stir in a little more cream. Season the fish paste with salt and pepper. Place the farce in the refrigerator for a few minutes to cool down.
4. Pat the asparagus and dried tomatoes dry with kitchen paper. Preheat the oven to 160 degrees Celsius with top and bottom heat. Mix the fish farce with the asparagus pieces. Spread half of the mixture into the terrine mold. Cut the monkfish into thick strips. Place the fish strips lengthwise in the center of the mold. Top the fish with the dried tomatoes. Cover everything with the remaining fish farce.
5. Butter a piece of aluminum foil. Cover the terrine with it. Place the mold in a hot water bath in the preheated oven. Bake the terrine for 50 to 60 minutes. Check the cooking time with a wooden skewer. Let the terrine cool down in the turned-off oven. Then place it in the refrigerator for at least 4 hours. Dip a knife in hot water and loosen the edges of the terrine. Warm the bottom of the mold briefly to help the terrine release easily. Invert the terrine onto a plate.

Nutrition per serving

kcal: 1408
Protein: 194 g · Fett/Fat: 55 g · Carbs: 30 g