Pairing & Recipes

Monkfish Terrine & Salmon

Monkfish Terrine & Salmon
  30min   60min   8 Servings 

A light starter to share with your guests. While monkfish is a somewhat scary in its natural habitat, it is an ocean originating ingredient with a beautiful firm and sweet flavored flesh. It is very popular in France for its flavor and texture that many compare to lobster meat. This starter is very universal in what it can be served with - use your imagination!


  • 1kg monkfish (or 800g monkish fillets)
  • 2 salmon fillets Fabienne?
  • 4 eggs
  • 1 lemon
  • 2 cubes 100% vegetable bouillon
  • 1 box tomato paste (70g)
  • Salt, pepper, nutmeg (muscade), espelette pepper, parsley, chives


Cook one day in advance


  1. Preheat oven to 350°C.
  2. Preparation of the fish: Prepare the broth (2 cubes for 2 liters of water). Boil. Drop the fish (monkfish and salmon) into the boiling water and let it cook at medium heat for approximately 15 minutes. Check if the fish is ready.
  3. Break the eggs in a mixing bowl, then pour the freshly squeezed lemon juice, and finally beat with a whisk. Add tomato paste along with the chopped herbs.
  4. Once the fish is cooked, remove from water. Take off the skin and bones if any left. Cut the fish into small pieces. Add the fish into the eggs and tomato paste mix.
  5. Cooking: Pour everything in a greased loaf pan. Place the pan inside a larger pot and pour boiling water around it. Put everything in the oven and cook the terrine in bain-marie (water bath) for one hour. Leave it to cool down, turn out the monkfish terrine and then slice.


Up to you! Cherry-tomatoes, eggs, olives, shrimp, yogurt sauce (2 yogurts, 1 lemon, salt, pepper, herbs).