Nicole is a friend of Josette. She graciously let us use her internet. Her house is beautiful and she served delicious expresso. Here is Nicole with Pat and Trish. Nicole is also a very good cook. (Bien sur! For Nicole is French and so far I have never met a française who could not cook!) One night she brought to a dinner chez Josette a fish, potato terrine which was so good. Here is a copy of the recipe which came from a recent of Femme Actuelle Page 63. Merci Nicole. To the right is my rough translation.
Nicole's Terrine of Fish and Potatoes
Ingredients
filets of red fish - like snapper, but I would use fish available
1 lb of boiling potatoes (waxy)
2 shallots
2 tbs mayonnaise (preferably homemade or use Hellman's)
fennel
1 tsp of pastis which is a liquorish flavored liqueur
3 Tbs. olive oil
salt and pepper
Directions
1. Cook the potatoes in salted water about 20 minutes
2. Drain, let cool, cut in slices the long way
3. Oil the fish filets. Heat a frying pan or grill pan. Put on the filets skin-side down. 4. When the edges are cooked, turn over and shut off flame and let cook via the heat of the pan. Salt and pepper.
5. Heat some oil in a frying pan and saute the chopped shallots for 2-3 minutes. 6. Mix with half the filets. Add mayonnaise and chopped fennel.
7. Oil a mold. Layer the potatoes and the fish. Weight down. Refrigerate for 12 hours. Unmold. Garnish with.
8. Can be served with Mayonnaise Andalouse.
Mayonnaise Andalouse
1 cup mayonnaise
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Note: recipe calls specifically for Pompadour or Amandine potatoes. We do not have these types readily available in the USA. Use a waxy boiling potato and it will be fine. The rouget barbet is a Mediterranean fish. Use snapper or trout or whatever fish you have.
Nicole's Terrine of Fish and Potatoes
Ingredientsfilets of red fish - like snapper, but I would use fish available
1 lb of boiling potatoes (waxy)
2 shallots
2 tbs mayonnaise (preferably homemade or use Hellman's)
fennel
1 tsp of pastis which is a liquorish flavored liqueur
3 Tbs. olive oil
salt and pepper
Directions
1. Cook the potatoes in salted water about 20 minutes
2. Drain, let cool, cut in slices the long way
3. Oil the fish filets. Heat a frying pan or grill pan. Put on the filets skin-side down. 4. When the edges are cooked, turn over and shut off flame and let cook via the heat of the pan. Salt and pepper.
5. Heat some oil in a frying pan and saute the chopped shallots for 2-3 minutes. 6. Mix with half the filets. Add mayonnaise and chopped fennel.
7. Oil a mold. Layer the potatoes and the fish. Weight down. Refrigerate for 12 hours. Unmold. Garnish with.
8. Can be served with Mayonnaise Andalouse.
Mayonnaise Andalouse
1 cup mayonnaise
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Note: recipe calls specifically for Pompadour or Amandine potatoes. We do not have these types readily available in the USA. Use a waxy boiling potato and it will be fine. The rouget barbet is a Mediterranean fish. Use snapper or trout or whatever fish you have.
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