Red Potatoes terrine with cod and Savoy cabbage
Serves: 4 as main dish or 10 as a starter
FlexiPoints: 7 or 3
Suggested wine: Most whites will do. My preference would be for a good aged (Bourgogne) Chardonnay
Special equipment: none
Difficulty: Medium
Time: 2 hours
Ingredients:
1.5 kg red potatoes
400g (thick) cod filet in one piece
1/4 Savoy cabbage
1 egg white
1 tsp white four
1 tsp Almonds flour
2 garlic cloves
5g parsley
15g butter
6 tbsp full-fat milk
Comte’ cheese
Bread-crumbs and margarine to grease
Salt and pepper to taste
Ingredient replacement:
Comte’ cheese -> Pecorino cheese
Ingredient note: none
How-to:
1. Clean the cabbage. Cook the leaves in salted boiling water till cooked (5’-10’). Cut them in small stripes and let cool down.
2. Peel the potatoes and chop them in medium pieces. Boil them in unsalted water till cooked (about 20’). Mash them and mix well with the butter, the milk, the finely chopped parsley and garlic. Season with salt and pepper. Let cool down. Do not worry if there are some potatoes chunks, it add some bite to the final texture.
3. Once cold, incorporate the egg white to the mash.
4. If necessary, remove the skin from the cod filet. Mix the two flours and dust one side of the fish. Cook the filet on the dusted side in some hot oil for 5’ or until it is half cooked. Set aside leaving it in the hot pan. Until cold.
5. Grease a baking rectangular tin slightly bigger then the fish filet. Dust it with bread-crumbs.
6. Make one layers with about half of the potato mash. Place the fish filet on it with the seared side downwards. Season with some salt and pepper. Add some grated Comte’ cheese. Distribute the Savoy cabbage on top, and close the terrine with the remaining potato mash.
7. Bake for 30’ at 170C. Pass a knife throughout the baking tin sides to help the terrine to come out. Let cool down upside-down and remove the baking tin when lukewarm. Serve lukewarm.
FlexiPoints: 7 or 3
Suggested wine: Most whites will do. My preference would be for a good aged (Bourgogne) Chardonnay
Special equipment: none
Difficulty: Medium
Time: 2 hours
Ingredients:
1.5 kg red potatoes
400g (thick) cod filet in one piece
1/4 Savoy cabbage
1 egg white
1 tsp white four
1 tsp Almonds flour
2 garlic cloves
5g parsley
15g butter
6 tbsp full-fat milk
Comte’ cheese
Bread-crumbs and margarine to grease
Salt and pepper to taste
Ingredient replacement:
Comte’ cheese -> Pecorino cheese
Ingredient note: none
How-to:
1. Clean the cabbage. Cook the leaves in salted boiling water till cooked (5’-10’). Cut them in small stripes and let cool down.
2. Peel the potatoes and chop them in medium pieces. Boil them in unsalted water till cooked (about 20’). Mash them and mix well with the butter, the milk, the finely chopped parsley and garlic. Season with salt and pepper. Let cool down. Do not worry if there are some potatoes chunks, it add some bite to the final texture.
3. Once cold, incorporate the egg white to the mash.
4. If necessary, remove the skin from the cod filet. Mix the two flours and dust one side of the fish. Cook the filet on the dusted side in some hot oil for 5’ or until it is half cooked. Set aside leaving it in the hot pan. Until cold.
5. Grease a baking rectangular tin slightly bigger then the fish filet. Dust it with bread-crumbs.
6. Make one layers with about half of the potato mash. Place the fish filet on it with the seared side downwards. Season with some salt and pepper. Add some grated Comte’ cheese. Distribute the Savoy cabbage on top, and close the terrine with the remaining potato mash.
7. Bake for 30’ at 170C. Pass a knife throughout the baking tin sides to help the terrine to come out. Let cool down upside-down and remove the baking tin when lukewarm. Serve lukewarm.