Cod terrine with red caviar
8 servings
100 minutes
Terrine of cod with red caviar is a refined dish of European cuisine that embodies the tenderness and sophistication of seafood delicacies. Its history begins in French gastronomy, where terrine was traditionally made from meat, fish, or vegetables. In this recipe, delicate cod fillet is transformed into an airy puree combined with cream to create a velvety texture. Bright notes of red caviar add expressive flavor and noble shine, while dill brings freshness. The terrine is prepared in a water bath to ensure its tenderness and preserve all flavor nuances. It is served with beurre blanc sauce that enhances the elegance of this dish. Perfect for festive dinners when you want to delight guests with a refined yet harmonious taste of the sea.
1
Grease the terrine mold with melted butter, line it with parchment paper to cover the terrine later with its edges. Grease the paper with butter.
- Butter: 30 g
2
Cut the chilled cod fillet, and in a food processor, mash the fish with salt, pepper, and nutmeg into a very smooth puree. Mix in the egg white until homogeneous, transfer the puree to a bowl, and place it in a container with ice.
- Cod fillet: 560 g
- Coarse salt: 2 teaspoons
- Ground white pepper: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Egg white: 1 piece
3
Pass the fish puree through a medium sieve. Do this several times, sending the result to a bowl sitting on ice. Weigh the puree to mix in exactly the same amount of cream. Leaving the bowl with fish on ice, carefully mix in cold cream in portions of 40 ml.
- Heavy cream: 450 ml
4
Separate a quarter of the mixture and combine it with chopped dill. Gently mix the remaining puree with red caviar.
- Dill: 5 g
- Red caviar: 3 tablespoons
5
Place two-thirds of the cod with roe in a terrine mold, make a wide longitudinal groove in the middle with a spoon, and fill it with dill puree. Smooth the surface without mixing the puree, then distribute the remaining cod with roe on top and carefully cover with wax paper.
6
Prepare the terrine in a water bath in an oven preheated to 160 degrees - it should become firm enough and easily separate from the sides of the mold. It will take about forty minutes for the temperature in the center of the terrine to reach 42–45 degrees.
7
Move the terrine mold to a rack and let it sit for fifteen minutes. Remove the fish terrine from the mold, carefully detach it from the paper, and serve with beurre blanc sauce.