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Winter fish verrines


Delicious and tasty, the winter fish verrine brings freshness, vitamins and colors in winter.

Ingredients for 4 persons :

  • 2 thick slices of smoked fish (pollock, haddock, etc.)
  • 2 kiwi fruit
  • 4 potatoes Of type miss or vitelotte
  • 2 small white onions with their stems
  • 3 tbsp. white cheese
  • 1 dash of cider vinegar
  • 1 tbsp. tablespoon oil hazelnut
  • 2 pinches of spices (chilli, nutmeg, etc.)
  • 10 hazelnuts
  • A few strands of chive
  • Fleur de sel, freshly ground pepper

Recipe for winter fish verrines

Break with the grayness and gloomy weather with this colorful, light and fruity verrine ...

  • Cut the fish into cubes.
  • Peel the kiwis and cut them into pieces.
  • Wash, peel and cook the potatoes in a pot of water.

Let them cool (about 1 hour) then cut them into small pieces.

  • Wash and mince the white onions and 5 cm of their stem.

In a salad bowl,

  • Gather all the ingredients.
  • Season with the pepper, spices, fleur de sel (very lightly), vinegar and oil.
  • Wash the fresh herbs and chop the hazelnuts.
  • Arrange in verrines and garnish with fresh herbs and chopped hazelnuts.

Serve chilled.

Wine to accompany these fish verrines

This preparation, with its double smoky-milky dimension and the presence of the tangy character brought by the fruit and the vinegar, has a
a little Nordic air that suits the season.

We can look in this direction for a possible harmony by choosing a white grain brandy, which we will serve struck, such as an Aquavit which will bring relief and length to the whole with its alcohol.

In terms of wine, this same contribution should be sought rather on the side of the acidity and freshness of certain whites, such as those made from the Sauvignon grape in the northern region; thus, a Reuilly with its citrus notes will lend itself happily to such an alliance.

Price ideas (in 2013): Aquavit 16 to 30 €, Reuilly 6 to 12 €
Mr. Chassin

About the kiwi

At breakfast, the kiwi awakens the taste buds with its tangy taste. Providing 47 calories per 100g, or as much asmelon, theapricot or the clementine, it provides a remarkable quantity of vitamins C: with 80 mg per 100 g, it covers the totality of the daily nutritional need.

It also contains vitamins E, vitamins of the B group (B1, B2, B3, B9), provitamins A, and abundant fibers stimulating effectively but gently the intestinal transit.

  • Discover our beautiful recipes for verrines

Recipe: A. Beauvais, Photo: F. Hamel

Video: How To Spinner Fishing For Winter Steelhead, Trout, or Salmon (October 2020).