Fish terrine with Muscadet




Preparation time: 15 minutes

Cooking time: 40 minutes


Ingredients (for 6):

-          400g salmon fillets

-          300g white fish fillets such as ling or cod

-          1 small tin tomato paste

-          2 tbsp creme fraiche 

-          1 small bunch chopped basil

-          salt and pepper

-          2 eggs, beaten


Blend the fillets of raw fish in a food processor.


Place them in a bowl and then add all the other ingredients, one by one, mixing with a spatula.


Check the seasoning.


Spread the base of a rectangular cake tin with greaseproof paper (makes it easier to lift out!)


Pour the preparation into the tin.


Cook for approximately 40 mins. using a bain marie in an oven pre-heated to 210°C (Th. 7).


Remove from the tin when cold.


Ideal with a Muscadet: Domaine des Hautes Noëlles 2011, Muscadet Côtes de Grandlieu, whose minerality, fruity undertones and balance of fat and exuberance are in perfect harmony with the fish. The ultimate fresh combination!



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