Recipe for Bouillabaisse Terrine by Gérald Passedat

This recipe for Bouillabaisse Terrine is from Gérald Passedat’s cookbook, Flavours From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.

Bouillabaisse Terrine by Gérald Passedat

Gérald Passedat

A Michelin-starred chef variation on the Marseille classic.

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Prep Time 2 hours hrs

Cook Time 45 minutes mins

Total Time 8 hours hrs 45 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 4 People

Equipment

• 1 stockpot with lid (8 quart)
• 1 terrine pan

Ingredients

  

1x2x3x

• 1 Lobster tail
• 1 bouquet garni
• a pinch saffron powder
• 1 cup (400 ml) fish stock
• 2 Weever fish fillets
• 2 John Dory fillets weighing approximately 7 oz. (200 g) each
• 1 Beefsteak tomato
• 2 tbsp (30ml) olive oil Passedat brand*
• 2 potatoes
• 2 scallions
• 2 sticks celery
• 2 leaves gelatin
• salt and pepper to taste

Instructions

 

• Poach the lobster tail in simmering water with the bouquet garni for 4 minutes; drain and allow to cool.
• Remove the lobster flesh from the shell and chop into pieces; reserve.
• Add the saffron to the fish stock.
• Poach all the fish fillets in half of the fish stock for 10 minutes.
• Season with salt and pepper to taste and allow to cool.
• Remove the fillets from the stock and set aside. Reserve the stock.
• Preheat oven to 300°F (150°C/Gas mark 2).
• Wash and slice the tomato and put the slices in an ovenproof dish. Add the olive oil and season with salt and pepper. Cook in the oven for 15 minutes.
• Peel and slice the potatoes and cook them in the reserved fish stock for approximately 15 minutes until tender.
• Peel and chop the scallions finely, blanch them in boiling water, and refresh under cold running water.
• Blanch the celery sticks, refresh, and cut them into lengths the same size as the terrine dish.
• Soak the gelatin in cold water to soften the leaves. Heat the remaining fish stock and season with salt and pepper. Drain the gelatin and stir the leaves into the stock until they dissolve.
• When the stock begins to set and has reached the “wobbly” stage, place the fish fillets, tomatoes, potatoes, scallions, and celery in the terrine dish in alternate layers, placing the lobster pieces in the center.
• Spoon over the stock.
• Cover and place a weight on top, then refrigerate for approximately 6 hours or until set.

Notes

*Passedat olive oil is available from the le Petit Nice Boutique.

Wondering about weever fish?

John Dory is also known as St Peter's fish - a saltwater white fish.

Keyword Seafood Recipes

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

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Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).