Hake terrine

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

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.
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.
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.
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

La Petite Chartreuse, 106 Grande Rue, 38700 La Tronche
12.5/20 in the Livre des 109
Read Gault&Millau's review of La Petite Chartreuse

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