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.
- crème fraîche
- vegetable stock
- olive oil
- cook the monkish and leave it to rest;
- in a small pot put some olive oil and add the peeled (!!) and finely chopped tomatoes along with some garlic and finely chopped onion;
- as soon as the vegetables have softened, add a splash of white wine and a little bit of vegetable stock;
- 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;
- 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;
- serve with crusty bread.