Skate fish terrine
Skate fish terrine
Ingredients for 4 portions:
1 skate fish fin skinned (about 200 gr)
1000 gr vegetable stock
4-5 peppercorns
4-5 coriander seeds
1 garlic clove
50 gr celeriac, peeled and finely diced
50 gr carrot, peeled and finely diced
20 gr dried porcini mushroom slices soaked in lukewarm water to rehydrate - coarsely chopped
3 tbsp edible dried seaweed soaked in lukewarm water to rehydrate - coarsely chopped
3 tbsp olive oil
Half lemon zest
500 gr crayfish bisque
3 large gelatin leaves softened in cold water and strained
Salt, pepper
A bit of olive oil for pasting
Bring vegetable stock, peppercorns, coriander seeds and garlic clove to a boil. Set aside in the pot and allow to infuse for an hour covered.
Put skate fish in the infusion and place over low heat for 10-15 minutes. Be careful not to pass the simmering point (70°C- 80°C ), as you will risk overcooking the fish. The aim is to soften the fish in order to be able to remove it from the bones. You will notice that from the translucid, the fish will turn white.
Remove from the infusion and when warm, remove the protein and discard the cartridge. If you allow it to get too cold, you may find it difficult to separate them. Place the cooked fish in a mixing bowl.
Bring a small pot with water and salt to a boil, blanch the carrot for 30 seconds, and shock in iced water.
Repeat the process for the celeriac.
Strain blanched vegetables and add to the fish. Add them as well to the mixture—season to taste and add olive oil and lemon zest.
Pour the bisque into a pot and bring it to a boil.
Wisk in the gelatin leaves, season to taste and allow to cool down.
Paste some olive oil with a brush in the interior of 24 cm * 10 cm cake form.
Spread the fish mixture and press evenly.
Pour over the bisque and place in the refrigerator.
Allow setting. Invert on a platter, remove from form and cut slices.
Serve with spicy aioli and toasted bread.
Bon appétit!
What wine we will choose:
This dish shouts for a quality NV Champagne as if all the ingredients have been conspired to match a Louis Roederer Brut Premier e.g.
If you do not like bubbles Riesling, Sauvignon Blanc, Moschofilero are delicious alternatives, preferably from the areas that best express their varietal aroma and characteristics.
Why; Because the dish combines the sea's iodine very nicely with the vegetables and the few but particularly spices that with the above wines the meaning of food and wine pairing takes on another dimension. The mushroom adds earthiness and flavour depth and a lot of umami as well, and what does the general rule say? Umami = Champagne.
