Philadelphia

Catfish Souse (Terrine)

A refined terrine of catfish preserved in aspic, combining vinegar, spices, and delicate aromatics—a dish rooted in historic preservation methods and regional flavor.

JUMP TO RECIPE

Prep 40m | Chill 24h | Serves 15–20

PHILLY • TERRINE • PRESERVED • FISH • HERITAGE • CLASSIC

As seen in NYT

As seen in GOURMET

As seen in SAVEUR

As seen in Eating Well

As heard in NPR

Preservation, Aspic, and Early American Table Craft

A traditional preserved fish preparation rooted in historic techniques of aspic and terrine.

Yield: 15–20 servings

Step 1: Prepare the Fish
Ingredients:

  • 2 pounds (1 kg) boned catfish fillets
  • 2 cups (500ml) dry white wine
  • 1 quart (1 liter) rich fish stock
  • 8 fresh bay leaves

Instructions



Put all the ingredients in a non-reactive preserving pan and cook over a medium heat for 35-40 minutes or until the fish falls apart.  Strain the liquid and reserve, discarding the bay leaves.  Place the fish in a food processor with 1 cup (250ml) of the reserved broth and reduce to a thick puree. 

Step 2: Prepare the Aspic Put the fish puree in a non-reactive preserving pan and add the following ingredients:

  1.  ½ cups (375ml) shallot vinegar
  2. 2 cups (500ml) reserved fish stock
  3. 4 tablespoons (45g) finely diced green bell pepper
  4. 2 tablespoons (25g) finely diced red bell pepper
  5. 3 tablespoons (30g) brined green peppercorns (see note)
  6. 1 tablespoon (15g) preserving salt or sea salt
  7. ½ teaspoon ground allspice
  8. 3 packages (25g) unflavored gelatin

Instructions


Instructions:
Cook this until it comes to a full boil (about 15 minutes), stirring constantly to dissolve the gelatin.  Then add:
1/3 cup (80ml) lemon juice
3 tablespoons (10g) minced chives
Pour this into a 2-quart (2-liter) terrine pan or bread pan and cool on a rack.  Once the aspic reached room temperature, cover and chill in a refrigerator for 1 day then serve as needed. 


 

Note: Brined green peppercorns from Thailand are generally available in Asian markets.  The green peppercorns are brined on the stem.  They must be removed from the stems for use in the recipe above.