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Cold Bouillabaisse Terrine with Rouille SauceTheWorldWideGourmet.com

Total time: more than 2 hr

Preparation time: 30 minutes
Cooking time: Under 45 minutes
Refrigeration time: 12 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:142.8 kcal

Proteins:13.2 g

Fats:6.2 g

Carbohydrate:9.4 g

Fibers:1.3 g

Sugar:1.4 g

Cholesterol:45.5 mg

Sodium:265.2 mg

Calcium:65.3 mg

Energy:366 kcal

Proteins:33.7 g

Fats:15.9 g

Carbohydrate:24.1 g

Fibers:3.4 g

Sugar:3.5 g

Cholesterol:116.6 mg

Sodium:679.6 mg

Calcium:167.4 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Cubed fish

250

g

monkfish

250

g

sea bass

250

g

red mullet (goatfish)

250

g

scallops

250

g

medium shrimp, peeled and deveined

*Other ingredients

250

ml

fish stock

100

ml

olive oil

4

cloves of garlic, peeled and minced

1

large leek, or 2 small

1

fennel bulb, thinly sliced

1

onion, peeled and thinly sliced

1

small carrot, thinly sliced

2

tomatoes

10

g

saffron

10

g

salt

2

sprigs of thyme

2

ml

cayenne

rouille sauce

6

sheets of gelatin

METHOD

  1. Trim the leek, cook in salted water and cool;
  2. line the interior of a terrine with the cooked leek leaves and set aside;
  3. in a saucepan, heat the olive oil and sauté the garlic, onion, carrot, the rest of the leek and the fennel for 7 minutes; add the tomatoes and cook 5 minutes longer;
  4. add the fish stock, the saffron, thyme, salt and cayenne; bring to a boil;
  5. add the monkfish and cook 2 minutes, add the remaining fish; cook for 4 minutes over low heat;
  6. place the fish into the terrine with the vegetables;
  7. dissolve the gelatin sheets in the broth; correct the seasoning and pour over the ingredients in the terrine;
  8. cover with leek leaves and refrigerate for 12 hours;
  9. serve in slices.

SOMMELIER

I suggest a Tokay or Alsatian Pinot Gris

CHEF'S NOTES

I created this first course for the Chicago Social. The terrine is served cold, in slices, with a little fennel and mesclun salad on the side and a good aïoli.

A little tip: Never use an aluminum cooking utensil for this kind of recipe.



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