Recipes/ Starters

Monkfish and bacon terrine

Monkfish and bacon terrine

It always has intrigued me the way how out of something liquid you can get something with (depending on the luck on that day) a certain degree of solidity. So I’m talking about terrines. Terrines with a filling, in this case. And this time it’s monkfish. Which I like. Like I like it a lot. It has no bones (yeyy), it doesn’t have an overpowering taste of fish. It has a delicate flavour and I think it goes very well with the tomatoes.


  • monkfish
  • bacon
  • tomatoes
  • crème fraîche
  • garlic
  • onion
  • rosemary
  • vegetable stock
  • olive oil
  • gelatine


  1. cook the monkish and leave it to rest;
  2. in a small pot put some olive oil and add the peeled (!!) and finely chopped tomatoes along with some garlic and finely chopped onion;
  3. as soon as the vegetables have softened, add a splash of white wine and a little bit of vegetable stock;
  4. season and add a little bit of crème fraîche, blizz it and add the softened sheets of gelatine (at least 5 min in cold water) mix until dissolved;
  5. prepare a cleanfilm-layered tin form, add the stripes of bacon, pour a little bit of the liquid, add the fish and cover with the rest of the liquid, close it up and put in the frigde to firm up;
  6. serve with crusty bread.

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