Monkfish terrine with home-made mayonnaise
List of ingredients
Serves 4
650 g monkfish fillets or tail
4 eggs
140 g tomato paste
200 ml crème fraiche
40 g butter
salt and pepper
For the mayonnaise
200 ml sunflower oil
1 tsp Dijon mustard
1 egg, separated
2 tbsp lemon juice
Salt and pepper
Sommelier’s tip
Chablis Grand Cru Vaudésir
The subtle hazelnut, mineral, and saline notes of this Chablis Grand Cru will provide an aromatic link with the sweet fruitiness of the tomato and the marine notes of the fish. The texture of the terrine, with both bite and a velvetiness, will make for an exquisite combination with the subtle flavors of this great wine.
Method
Simmer the fish in salted water for around 10 minutes. Don’t overcook the fish or it will become chewy. Leave to cool for around 20 minutes and then pass through a food mill.
Beat the eggs and add the fish with the tomato paste and crème fraiche. Add pepper and mix.
Butter the mold and add the fish mixture. Cook in a bain-marie in a preheated oven at 150°C for 90 minutes. Remove the lid 15 minutes before the end of the cooking time.
For the mayonnaise
Put a teaspoon of Dijon mustard in a bowl, add the egg yolk and half an egg white and the lemon juice. Season.
Beating constantly, add the oil, drop by drop, waiting for each addition to be integrated into the mixture before adding the next. Stop from time to time to ensure the mixture is properly emulsified.
Chef's tip
Leaving the terrine overnight in the refrigerator will make it easier to unmold and to cut into thin slices.
For a successful mayonnaise, all the ingredients should be at the same temperature, including the bowl. Adding the lemon juice will make it paler and lighter.
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