Monkfish Terrine (Terrine de Lotte) Recipe

Name: Monkfish Terrine (Terrine de Lotte)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds; 16 cups court-bouillon (see recipe); 12 large eggs, about 3 cups of yolks and whites; 2 1/2 tablespoons tomato paste; 4 teaspoons Cognac; Pinch of cayenne pepper; 1 teaspoon paprika; Salt to taste if desired; Freshly ground pepper to taste; 1 tablespoon butter at room temperature; Spinach mayonnaise (see recipe)

Servings: persons

6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds
16 cups court-bouillon (see recipe)
12 large eggs, about 3 cups of yolks and whites
2 1/2 tablespoons tomato paste
4 teaspoons Cognac
Pinch of cayenne pepper
1 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter at room temperature
Spinach mayonnaise (see recipe)

1
Preheat oven to 350 degrees.
2
Cut away and discard any very red, nonwhite meat from fillets.
3
There should be about 2 pounds of trimmed fish left.
4
Meanwhile, bring court-bouillon to the simmer and add fillets.
5
Cook 10 to 15 minutes or until just cooked through.
6
Cooking time will depend on size of fillets.
7
Remove fillets and let stand until thoroughly cool.
8
Put eggs in mixing bowl and add tomato paste, Cognac, cayenne, paprika, salt and pepper.
9
Beat with a whisk until thoroughly blended.
10
Butter a 7-cup loaf pan using half the butter.
11
Pour about half the egg mixture into the pan and arrange fillets lengthwise in the center.
12
Pour in remaining egg mixture.
13
Place loaf pan inside larger pot and pour boiling water around it.
14
Grease a rectangle of aluminum foil with remaining butter and place it buttered side down over top of loaf pan.
15
Press down the edges to seal.
16
Bring the water in the pan to the boil on top of the stove, then place in the oven.
17
Bake about 40 minutes or until mixture is almost set.
18
Remove foil covering and let cook about 20 minutes or until lightly browned on top.
19
The internal temperature should be about 160 degrees.
20
Let the pan remain in its water bath.
21
Remove from the oven and let stand 30 minutes.
22
Remove loaf pan from water bath and place it on a rack to cool.
23
Chill thoroughly and serve sliced with spinach mayonnaise.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds, 16 cups court-bouillon (see recipe), 12 large eggs, about 3 cups of yolks and whites, 2 1/2 tablespoons tomato paste, and more.

Yes, Monkfish Terrine (Terrine de Lotte) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish Terrine (Terrine de Lotte)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions