How to prepare tricolore terrine with perch of the Nile recipe

Cooking time 35 min + at least 12 h in the refrigerator

Tricolore terrine with perch of the Nile

Serves 8


  • 400 g hake back (frozen)
  • 200 g Nile perch fillet (frozen)
  • 200 g smoked Atlantic salmon
  • 1 tablespoon lemon juice
  • 4 dl cream (at least 35% MF)
  • 90 g sorrel (jar)
  • 9 gelatin sheets (1.6 g / piece)
  • 1 tablespoon Noilly Prat (dry)
  • 0.5 dice fish broth
  • 1 saffron capsule
  • 1 cayenne pepper knife tip
  • salt and pepper

Nutrition: per serving

  • kcal262
  • fat18 g
  • saturatesn/a
  • carbs2.7 g
  • sugarsn/a
  • fibren/a
  • protein22.1 g
  • saltn/a


How to prepare tricolore terrine with perch of the Nile recipe
Find out everything you need to know about tricolore terrine with perch of the nile recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Thaw the fish and sponge it well. Cut the diced hake and the Nile perch into strips. Soak the gelatin for a few moments in cold water, then squeeze it.
1. Simmer the hake 2 to 3 min over low heat in 2 dl of crème fraîche. Salt, pepper and add the pressed gelatin. Blend finely and let cool in the fridge.
2. Carry 2.5 dl of water with half the bouillon cube boiling and immerse the Nile perch strips. Make them shudder for 3 to 4 minutes. Take the fish out of the liquid, drain it and let it cool down.
3. Cut the smoked salmon into 5 long strips (± 20 cm) and spread the Nile perch over it. Make tight rolls.
4. Beat 2 dl of crème fraîche firmly and gently add to the hake mousse. Divide the preparation into 2.
5. Dilute the saffron in the Noilly Prat and integrate it in the first half of foam. Spice with salt, pepper and cayenne pepper.
6. Mix the sorrel and lemon juice in the second half of the mousse.
7. Line a dish with a fairly deep rectangular oven (± 20 x 7 cm) with a cool film and pour in half of the saffron foam. Place 2 rolls of smoked salmon and cover with remaining saffron mousse. Put another salmon roulade on top.
8. Cover the terrine with half of the sorrel mousse, add the last 2 salmon rolls and finish with the rest of the mousse. Harden for at least 12 hours in the refrigerator.


Beer Maes Radler Lemon not Wine Las Mulas Sauvignon Blanc Reserva – Miguel Torres
Chili (organic)

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