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French Macekrel terrine
French Macekrel terrine
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French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.

Ingredient List for 6 servings:
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300 gr Mackerel fillets flavored with citron and white wine
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750 gr Zucchini
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30 gr Bread crumbles
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25 gr Semolina
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1 Carrot
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4 Eggs
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350 gr Grated emmeltal cheese
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2 tablespoons Olive oil
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1 pinch Salt
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1 pinch Pepper
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1 pinch French herb mix
Oven temperature:
180 degrees Celsius
Instructions:
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Grate and cook the zucchini on low heat in a casserole for 10 minutes. Take away from the stow and let cool down.
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Drain the water away from the mackerel fillets but keep the liquid for later.
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Ina bowl mix all the ingredients except the carroty. Use an electrical blender for this.
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Heat up the oven at 180 degrees Celsius.
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Peel and slice the carrot in thin slices.
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Butter a rectangular baking form. Add half of the fish mixture.
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Place the carrot on top of the mixture.
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Add the rest of the fish mixture.
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Place the terrine in the middle of the oven for 40 minutes. Take out and let cool down. Keep cold until the next day.
A selection of recipes from the same country.
This recipe is from France
A homemade French fish gratin that gets ready in 30 minutes is a perfect way to serve fish any day of the week. Fits perfect together with potatoes or rice. The dish is simply made with white fish fillets and covered with a layer of crispy breadcrumbs.
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
With this sauce you can put a French touch to your hamburger, grilled meat or use it as a dip to the French fries. It is a wonderful opportunity to make it if you have some brie or Camembert cheese at home, depending on how much cheese you like the sauce to taste.
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