Haddock and pea terrine


  • 700 g boneless haddock fillets
  • 4 egg whites
  • 25 cl of liquid cream
  • 150 g fresh shelled peas
  • a few sprigs of parsley

  • a few sprigs of mint

  • 1 clove of garlic
  • 1 pinch of Espelette pepper
  • salt pepper

  • 10 g of softened butter for the mold


  1. Mix the egg whites and liquid cream in a bowl. Place in the refrigerator.

  2. Bring a pan of salted water to the boil, cook the peas for 15 minutes, drain and set aside.

  3. Roughly cut the fillets into cubes.

  4. Place the parsley and mint leaves and the peeled garlic clove in a blender bowl. Mix for 10 seconds. Add the haddock cubes little by little, mixing at medium speed in 20-second increments to avoid overheating the fish flesh.

  5. Gradually pour in the egg and cream mixture while continuing to mix. Then mix one last time for 20 seconds at full speed.

  6. Season lightly with salt and pepper, add the Espelette pepper and mix. Add the peas.

  7. Preheat the oven to 180°C. Fill a dish a little larger than the terrine mold three-quarters full with water.

  8. Brush the terrine mold with softened butter, then pour the mixture into it. Place the mold in the dish filled with water and cook for 50 minutes in a bain-marie.

  9. Check the cooking by inserting the blade of a knife into the terrine: if it comes out dry, it is cooked. Serve hot or cold with tartar sauce.

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