French Pâté & Terrine Cooking Class

FRENCH PÂTÉS CLASS - FISH TERRINE & PÂTÉ EN CROÛTE

Pâté or Terrine ? The word pâté meaning literally “pâte” in French is used to refer to two types of chopped-meat dishes: pâté en croûte, baked in pastry like a meat pie and crustless pâté en terrine, baked in a terra cotta dish called “terrine”. In joining Corinne’s online class, you will learn how to make a delicious Fish Terrine and a traditional Pâté en Croûte, a French classic which dates from from the 15th century.

• The fish pâté (or terrine) can be prepared in all seasons, served cold for a picnic or as an appetizer for a special occasion.
  It’s made with finely mixed fish or shellfish, easy to make and quick to bake. It’s always prepared in advance, so you spare time in the kitchen. I will teach you a more elaborate recipe with several layers of ingredients, both delicious and nice on the plate. Fish pâté combine hake or cod) and salmon or trout. Frozen fish can be used if you don’t have time to buy it fresh at the fish monger.

• The first Pâté en Croûte recipe was found in Le Viander de Taillevent, one of the oldest and best-known collections of Medieval recipes. This popular dish is usually cut into smaller portions and served as an appetizer, but it can also be served as a main course with a green salad and paired with red wine. Pâté en croute is made with pork and veal meat, gently wrapped in a pastry cover, then baked. The meat is cut into thin strips and marinated for hours in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots, before being ground into a pâte and chilled. The pâte is then shaped into a roll and covered in a layer of shortcrust pastry. When baked, the outer layer of the pastry turns golden brown and crusty, while the pâte remains moist and juicy on the inside. This specialty is usually associated with Baccarat, a town located in the Lorraine region in northeastern France.