Cod terrine with apple sauce

Name: Cod terrine with apple sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Desalted cod 1.75 lbs; Egg yolks 2; Parmigiano Reggiano PDO cheese grated 3.5 oz; Parsley chopped 1 tsp; Pine nuts 6 tbsp; Raisins ½ cup; White wine 3.5 oz; Green apples 1.1 lbs; Sugar 3 tbsp; Fresh ginger to taste; Water ¼ cup

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 6
Cost: Average

PRESENTATION

Bright white layers and a moist bite make this cod terrine with apple sauce a clear favorite when families want something both special and approachable on the table. Subtle fish flavor paired with the natural sweet notes of apples brings out a unique taste combination that feels right at home in traditional American cooking. The lovely look of this seafood terrine grabs attention—smooth, pretty slices with a light color that stands out at parties or regular family dinners. Whether it’s an appetizer or the main event, people usually notice how rich and satisfying it is...hard to go wrong with those familiar flavors working together. Kids and grown-ups alike like how easy it feels to eat and serve, turning even ordinary meals into something a little more festive.

Busy families find this cod terrine a real winner since it fits so many needs—great for planned celebrations, unexpected guests, or just a weeknight meal that needs to feel a bit different. The dish works whether you want a light appetizer option or a centerpiece for a holiday buffet. With its soft texture and nice blend of flavors, it really welcomes add-ins or toppings, so try it plain, with extra herbs, or use that delicious apple sauce for an even better finish. If you’re searching for budget-friendly cooking, this one delivers taste and style without going overboard, which is great for feeding a crowd or stretching your grocery budget. Since it falls right in line with make-ahead recipe ideas, home cooks enjoy fewer last-minute rushes and get more time with family—always a plus. Adaptable, reliable, and always good with simple sides, this fish terrine preparation keeps everyone happy, making regular dinners just as inviting as bigger gatherings. It’s easy to see why this dish sticks around in so many family recipe boxes—comfort, flavor, and flexibility, all in one.

INGREDIENTS

Ingredients for a 11x4 inch mold: Desalted cod 1.75 lbs (800 g); Egg yolks 2; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - grated; Parsley 1 tsp (5 g) - chopped; Pine nuts 6 tbsp (50 g); Raisins ½ cup (80 g); White wine 3.5 oz (100 g)

for the apple sauce: Green apples 1.1 lbs (480 g); Sugar 3 tbsp (40 g); Fresh ginger to taste; Water ¼ cup (60 g)

Preparation

How to prepare Cod terrine with apple sauce

To prepare the cod terrine with apple sauce, start by rinsing the raisins under running water, then place them in a small bowl with the white wine 1: leave for at least 30 minutes. Then take the desalted cod (if you have salted cod, you can follow our cooking school: how to desalinate cod) and quickly rinse it under a stream of cold water, then pat it dry 2. Remove the fish skin with the sharp blade of a knife 3,

remove the bones 4 using kitchen tweezers and place it in the mixer 5 to blend. Transfer the minced cod to a large bowl to which you will add the beaten egg yolks 6.

Also add the grated cheese 7 and pine nuts 8. Then drain the raisins and set the wine aside 9.

Add the raisins to the other ingredients 10. Finely chop the well-rinsed and dried parsley 11 and add it to the bowl as well 12.

Mix the ingredients well with a fork to obtain a homogeneous mixture 13. Now butter an 11x4 inch loaf pan with a height of 2.75 inches and line it with parchment paper 14: you can cut strips of parchment paper to the width and length of the pan's bottom and sides, so there are no uncovered spaces. Transfer the mixture obtained 15, leveling it with a spatula.

Sprinkle with the grated cheese 16 and bake in a static oven preheated to 340°F for 50-55 minutes (if using a fan oven, 300°F for 40-45 minutes will suffice). While the cod terrine is in the oven, focus on the apple sauce: cut them in half 17 and peel them. Cut them into wedges and then into cubes 18.

Place them in a non-stick pan and add the white wine you used to soak the raisins 19: let it evaporate over medium heat. When the wine has evaporated, peel the ginger with a vegetable peeler and grate the peel directly into the pan 20. Cook over moderate heat for a few minutes, then add the sugar 21.

Add the water and let it cook for about a few minutes until the water is almost completely absorbed 23. Continue to stir to blend the ingredients and flavors. The apples at the end of cooking should be well cooked and very soft. Then transfer them to a narrow, high-sided container 34.

Blend them with an immersion mixer 25 and your apple sauce will be ready. Meanwhile, the cod terrine will also be ready (you can test the cooking with a toothpick) 26: unmold it by turning it upside down on a serving plate 27, being careful to gently remove the parchment paper as well.

You can choose to serve the cod terrine by cutting a few slices 28 and placing the apple sauce on them and on the terrine itself 29. Your cod with apple sauce is now ready to be served and enjoyed 30!

Storage

Although we recommend consuming the cod terrine with apple sauce when freshly made, it is possible to store this preparation in the fridge covered with plastic wrap for up to 1 day.

You can also, if desired, freeze the cod terrine once cooked only if you have used fresh and not defrosted ingredients. However, we do not recommend freezing the apple sauce.

Advice

How to flavor this bold-tasting mixture? You can replace or add the fragrant thyme to the parsley!

Curiosity

The term cod refers to Atlantic cod. This fish can be preserved by salting (and is called "baccalà") or drying (in this case it is called "stockfish"). Although this distinction is necessary, in some regions of Italy there is confusion about the use of the two terms baccalà and stockfish, which are often used interchangeably.

Thanks to its versatility in the kitchen and its ease of pairing with many ingredients, cod lends itself to many preparations. Although a typical ingredient of poor cuisine, many regional recipes in Italy use it, and it has recently gained great fame, even being elevated to use in starred chefs' menus.

For the translation of some texts, artificial intelligence tools may have been used.