Trout and pike terrine

This recipe from Mickael Marcoux, chef at La Maison Forte in Farnay, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 8
Preparation time: 50 min
Cooking time : 50 min
Resting time: 4 h

ingredients for Mickael Marcoux's terrine

For the trout gravlax

• 6 fario trout fillets
• 100 g coarse salt
• 80 g sugar
• 1 teaspoon juniper berries
• 2 teaspoons gin
• 1 bunch dill
• 1 lime

For the pike stuffing

• 100 g pike meat
• 100 g 35% cream
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sugar
• 30 g butter

For the wild garlic purée

• 100 g wild garlic
• 50 g spinach
• Salt and pepper

For the fish roe sauce

• 30 cl fish stock
• 2 shallots, chopped
• 10 cl white wine
• 10 cl vermouth (Noilly Prat)
• 20 g trout roe
• 20 g pike roe
• 100 g crème fraîche

For the shortbread

• 125 g flour
• 24 g sugar
• 1 teaspoon salt
• 2 egg yolks
• 52 g butter

For the fish jelly

• 20 cl fish stock
• 2 sheets gelatin

Steps for Mickael Marcoux's terrine

1. Trout gravlax: Mix salt, sugar, juniper berries and gin. Cover the trout fillets with the mixture and leave to stand in a cool place for around 3 h. Then rinse the fillets under cold water and cover with chopped dill and lemon zest.
2. Pike stuffing: Melt the butter. Mix the fish flesh with the egg, salt and sugar. Add the cream, then the melted butter. Strain through a sieve. spread out in a dish about 1.5 cm thick. Bake at 80°C for 40 min. Keep in a cool place.
3. Bear's garlic purée: Cook the bear's garlic and spinach in boiling salted water for around 45 seconds. Cool in iced water, then drain. Blend and adjust seasoning.
4. Fish roe sauce: Lightly sweat the shallots, add the white wine and Noilly Prat and reduce by two-thirds. Add the fish stock and reduce by half. Pour in the cream and cook briefly. Add the fish roe just before serving.
5. Sablé: Mix flour, sugar and salt. Add the softened butter (warmed and kneaded), then the eggs. roll out the dough to a thickness of 0.5 cm and cut into 8 rectangles measuring 4x8 cm. Bake at 160°C for 10 min.
6. Fish jelly: Heat the stock and add the 2 sheets of gelatine rehydrated in a little cold water.
7. Terrine: Place the trout fillets side by side in a dish. Pour in a little warm jelly. Leave to cool, then add the pike stuffing and cover with the fish stock. Chill for 1 h. Cut into 2x8 cm strips. Turn them by a quarter and stick them together in pairs for one portion. Place on the shortbread rectangles.
8. Presentation: Place the terrine in the center of the plate, and garnish with a dot of wild garlic purée. Zest a lime and garnish with diced lemons and aromatic herbs. Pour over the fish roe sauce.

Has this recipe inspired you to discover Mickael Marcoux's cuisine? Read the Gault&Millau review of La Maison Forte.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.