Medium

Scorpionfish and leek terrine with cocktail sauce

Name: Scorpionfish and leek terrine with cocktail sauce
Prep time: 65 min
Cook time: 60 min
Total time: 125 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 500 g Red scorpionfish (boneless flesh from about 1.1 kg whole fish); 150 g Leek; 300 g Egg (6 eggs); 250 ml Cream; 250 ml Tomato sauce; 10 g Butter (greasing); 10 g Plain flour (dusting); 200 g Lettuce; 30 ml Extra virgin olive oil; 3 g Parsley; 0.5 g Black pepper; 3 g Salt; 200 g Mayonnaise (shop-bought pasteurised, cocktail sauce); 5 ml Vinegar; 15 ml Whisky; 5 ml Worcestershire sauce; 2 ml Hot sauce; 40 g Ketchup; 30 ml Orange juice

Total time2 h 5 min Preparation 35 min · Cooking 1 h · Resting 30 min

Preparation excluding the indicated waiting: 35 min · Cooking: 1 h · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg, Mayonnaise. Fish: Ingredient to check: Red scorpionfish, Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Milk: Ingredient to check: Cream, Butter. Mustard: Ingredient to check: Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour, Worcestershire sauce, Hot sauce.

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Scorpionfish and leek terrine with cocktail sauce. Check particularly carefully for scorpionfish bones. Bake longer if the centre is still liquid; timing depends on tin depth.

Jump to steps

35 minpreparation excluding indicated waiting

1 hcooking

30 minResting

6servings

3.654 kcalwhole recipe

609 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 5 min Preparation 35 min · Cooking 1 h · Resting 30 min

Preparation excluding indicated waiting: 35 min · Cooking: 1 h · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Starter More than 2 hours Spanish

Allergens

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Diet

Pescatarian

Dish type

Starter

Meal

Lunch

Preparation

Baking

Appliances

OvenWhisk

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Trim roots and damaged leaves from the leek. Wash thoroughly, chop the white part and reserve the green part.
Simmer the red scorpionfish with the green leek in water for about ten minutes until cooked. Drain, cool slightly and flake, carefully removing every bone.
Cook the white leek in the oil for five minutes and cool slightly.
Butter a 1.5-litre loaf tin and dust with flour. Line the base with baking parchment, leaving overhanging ends.
Beat the eggs with cream and tomato sauce. Stir in fish, cooked leek, salt and pepper. Pour into the tin.
Stand the tin in a dish of hot water reaching halfway up its sides. Bake in a preheated oven at 170°C for 40–45 minutes until set in the centre. Cool for 30 minutes.
Mix mayonnaise, vinegar, whisky, Worcestershire sauce, hot sauce, ketchup and orange juice. Wash, dry and slice the lettuce.
Use the paper to lift out the terrine. Serve six portions with lettuce, cocktail sauce and chopped parsley.