Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Terrine de Maquereaux Marines, by Pierre Koffmann

29 July 2010
Terrine de Maquereaux Marines, by Pierre Koffmann

Ingredients

Pickling liquid
500ml white wine vinegar
500ml water
250g sugar
Pickling spice to taste
Thyme
Seasoning
Poached raisins
500g golden raisins
1 bottle of sweet wine
Thyme
Pickled cauliflower
125g liquid and florets
Pickled fish
250g cider
8 gelatine leaves
500ml pickling liquid
15 fillets of fish
2 cucumbers, sliced
Seasoning
Apple coriander purée
2 apples
1tbs cider vinegar
2tbs olive oil
1tsp coriander seeds (toasted and ground)
Garnish
Caper grapes and almonds, etc

Method

Combine pickling liquid ingredients and bring to the boil, refrigerate and sieve when needed. Combine raisins, wine and thyme and bring to a simmer on a low heat until raisins have swollen.

Heat cider to 60°C , add gelatine and set aside. Heat pickling liquid to 60°C, cover the fish then leave to cool at room temperature.

Line a terrine mould with clingfilm. Drain fish from liquid, pat dry and put one layer in the terrine, add raisins, lightly coat with jelly just above setting point and season. Repeat to the top and wrap with cling film and press. Cool and refrigerate. Unwrap the terrine and wrap it with cucumber then refrigerate again. Slice to order.

Cook the apple in a vac bag, rest and purée with oil and seasoning. Dress an apple and add sliced radish, grapes almonds etc.

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