Pike perch terrine

The strong colour contrast makes for a very modern look. 

Pike perch terrine

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pike perch fillet






egg whites






salt and pepper



squid ink

Preparation method

  • Cut neat strips of approximately 1kg of the pike perch fillet; season with salt and pepper.
  • In a blender, make a farce from the rest of the pike perch, adding the cognac and seasoning with salt and pepper.
  • Beat the cream until thick, and beat the egg whites until stiff.
  • Gently fold the cream into the farce, followed by the beaten egg whites. This should preferably be done over ice.
  • Colour the farce black with the squid ink.
  • Line a paté mould with plastic film.   
  • Fill the mould with alternating strips of the farce and the pike perch fillet.
  • Seal the mould with the film and weigh down slightly.
  • In a combi-oven, cook the terrine in a bain marie at 62°C for 30 minutes.
  • Set aside, weighted down slightly, and let rest for 24 hours.

Serving suggestions

  • As a component in a starter, e.g. with a salad of Jerusalem artichokes and marinated artichokes.
  • As a component in a starter alongside components of cucumber.

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