Forkbeard
Mild white-fleshed fish used as fillets and in fish terrines.
What it offers and why to use it
Mild white-fleshed fish used as fillets and in fish terrines. Poach to flake for terrines, or cook in sauce without overcooking until dry.
Mild white-fleshed fish used as fillets and in fish terrines.
From shopping to cooking
Choose
Check the species and ask for skinned boneless fillets for terrines. Allow for glaze if frozen.
Store
Keep chilled and thaw in the fridge in a container that catches liquid. Cook after thawing.
Prepare
Poach to flake for terrines, or cook in sauce without overcooking until dry.
How to make the most of it
Good pairings
Poach to flake for terrines, or cook in sauce without overcooking until dry.
How to substitute it
In terrines use boneless hake as an alternative at the same edible weight and check the centre is set.
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →