Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Hake terrine

Hake terrine

4/22/24
Disable your adblocker

Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.

This recipe from Joan Bois, chef at La Petite Chartreuse restaurant in La Tronche, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 6
  • Preparation time: 30 min
  • Cooking time: 35 min
  • Resting time: 4 h

Ingredients for thehake terrine

  • 500 g hake fillet (or other white fish)
  • 3 yellow peppers
  • 3 red peppers
  • 5 nori leaves
  • 1 bunch basil
  • 10 cl liquid cream
  • 30 g trout roe
  • 1 lemon
  • Espelette pepper
  • olive oil
  • Sal t

Steps for the hake terrine

  1. Prepare the peppers: cut into thick strips, place in an ovenproof dish, drizzle with olive oil and season with salt and Espelette pepper. Bake for 25 min at 180°C.
  2. Prepare the hake: place the hake fillets in an ovenproof dish and season with salt. Add a drizzle of olive oil and bake for 8 min at 180°C.
  3. Prepare the terrine: line a cake tin with cling film. Arrange the nori leaves at the bottom of the dish. Layer the terrine with the hake, peppers and basil leaves. Finish with a nori leaf to wrap the terrine. Fold back the cling film and place a weight on top. Chill for at least 4 h in the fridge.
  4. Finish: mix the cream with the Espelette pepper, lemon juice and trout roe. Unmould the terrine and cut into slices. Serve the cream with the terrine.

For further information

Disable your adblocker

These recipes might interest you

Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Main dish
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Become Partners