Trout Terrine

1. 1

   Preheat the oven to 350F.

2. 2

   Skin the fish and remove any bones. Cut into large cubes.

3. 3

   Peel the tomatoes, then quarter and seed them. Cut them into a fine dice and set aside.

4. 4

   Heat the oil in the pan over low heat. Add the garlic and shallots and cook 5 minutes or until they are transparent. Remove from the heat.

5. 5

   In a blender or food processor, blend the fish, eggs, and cream until smooth. Pour into a large mixing bowl.

6. 6

   Season the fish puree with salt and pepper. Stir in the onion and garlic mixture, the ketchup, tomatoes, and basil.

7. 7

   Line a loaf or terrine pan with plastic wrap, enough that it hangs over the edges.

8. 8

   Pour the mixture into the pan and cover with the plastic wrap.

9. 9

   Place the loaf pan into a roasting pan full of hot water so that the water goes halfway up the sides of the loaf pan.

10. 10

    Cook for 40 minutes, then remove from the oven and allow it to rest.

* Per serving · 4 servings · Values may vary.

No additional tips available.