Zander terrine by Laurent Mariotte

Ingredients

6 servings

• 1 zander fillet, 1.5 kg, skinless
• court-bouillon for poaching
• 800 g waxy potatoes (Annabelle, Charlotte, etc.)
• 100 g capers in vinegar
• 1/2 bunch of flat-leaf parsley
• 4 tablespoons mayonnaise
• 4 gelatin leaves
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Soak the gelatin in a bowl of cold water.

2. 2

   Wash the potatoes and cook them in a saucepan of salted water for 20 minutes after boiling, starting in cold water.

3. 3

   Heat the court-bouillon, take 2 tbsp to dissolve the drained gelatin. Submerge the zander fillet in the boiling court-bouillon and turn off the heat. Let it cook covered for 5 to 10 minutes.

4. 4

   Chop the capers and parsley, and mix with the mayonnaise and melted gelatin. Season with salt and pepper. Peel the potatoes, cut them into cubes, and mix with the caper mayonnaise.

5. 5

   Drain the zander fillet. Line a terrine or loaf pan with straight sides with plastic wrap. Place a first layer of potatoes, then half of the fish fillet. Assemble the terrine by alternating potatoes and zander.

6. 6

   Cover with plastic wrap and let set in the refrigerator for at least 3 hours, preferably overnight. Remove the terrine from the mold and slice using an electric knife.