Every once in a while I get cooking cravings – the sudden desire to tackle a new sort of dish or technique. About six months ago, I decided I really needed to try and make terrines. I promptly bought myself a little recipe book, simply called “Terrines“, by Catherine Quévremont. It contains thirty easy and tempting recipes of meat, fish or vegetable terrines, and even a couple of dessert terrines.
I then embarked upon the difficult quest for the perfect terrine dish. I wanted a rectangular one, so the slices would all be of equal shape and size, with a lid. I thought this a simple need, but apparently, it was not. I combed every kitchen store in the city and found an impressive array of terrine dishes in all shapes and sizes : oval with a lid, yes. Rectangular with no lid, no problem. But rectangular with a lid? Not a single solitary one. Thankfully, I went to spend a few days with my parents in the Vosges (a mountain range in the East of France), and a visit to the incredibly resourceful Catena store (simple concept : they have everything) ended the search by way of a beautiful bright red ceramic terrine dish with a lid. I was so happy I threw in silicon molds to make financiers and a cool zester, too.
My terrine-making urge first produced a meat terrine for a picnic at the Buttes-Chaumont (terrine d’agneau aux fruits secs et aux épices — a spiced lamb terrine with dried fruits), then a vegetable terrine for a luncheon with Maxence’s mom and grandparents (ratatouille en terrine — a layered terrine with zucchini, eggplant, tomato, arugula and tapenade). Although somewhat time consuming, especially the veggie one, they were both fun to make and I was very happy with the way they looked and tasted.
The food at our new year’s eve party was going to be served buffet-style, and I thought a terrine would be a good idea. I wanted to make a fish one this time, and my book had a recipe for a goatfish terrine that looked really good, so this is what I set about to do, making a few modifications here and there. The recipe relied on the potatoes only to hold the terrine together, but I found that this made the final product a bit messy to serve, as the slices sort of collapsed. So the recipe below is the one I would use next time, using gelatin to help the terrine hold its own.