Grayling (or Trout) Terrine

Finely chop the shallot and brown it in the butter in a pan. saucepan, keeping the heat moderate. Cook until soft and lightly golden, without letting it darken: the aroma should be sweet and the base should be smooth.

Pour the white wine over the browned shallot and leave deglaze over medium heat. Wait for the alcoholic part to evaporate and for the liquid to reduce slightly; the mixture It must be fragrant, without the pungent smell of raw wine. Remove from the heat and let it cool.

Remove the skin and bones from the grayling or trout, carefully checking to make sure there's nothing left. Cut the flesh into even pieces so it can be blended evenly until it reaches a creamy consistency with no visible fibers.

Blend the raw fish pulp, then add the eggs, the tomato paste, the heavy cream and the now lukewarm shallot. Season with salt and pepper and stir vigorously until the mixture is smooth, homogeneous, and free of visible lumps.

Carefully butter one loaf pan, distributing the butter evenly into the corners and along the edges. Pour the mixture into the mold and level the surface, so that the terrine will cook evenly and can be unmolded more easily after cooling.

Preheat the oven to 180°C (356°F) and place the mold in a double boiler. Pour water into the container, making sure it doesn't overflow the mold, and bake for about an hour. The terrine is ready when it is firm and compact in the center, without appearing runny.

Let the terrine cool completely before unmolding, so the structure will stabilize and hold its shape better. Carefully run the terrine along the edges of the mold, then invert it onto a plate: the surface should remain intact and the cut should be firm.