Terrine of fish with leeks, orange and lemon (Psari pikti) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 46) by Aglaia Kremezi

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Notes about this recipe

  • Eat Your Books

    Terrine must be refrigerated overnight. Can substitute bottled clam juice for fish stock; and cod fillets, mackerel fillets, halibut fillets, haddock fillets, or monkfish fillets for firm fish fillets. See recipe for soup variation.

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