Louisiana Catfish Terrine
PREP TIME: 45 Minutes


  • 4 5-8 catfish fillets, poached
  • 1 cup HELLMANN'S mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp diced garlic
  • 1/4 cup chopped parsley
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 2 tbsps cracked black pepper
  • 1 tbsp lemon juice
  • 1/2 ounce sherry
  • 1 tbsp Worcestershire sauce
  • dash of Louisiana Gold Pepper Sauce
  • salt to taste
  • 2 pkg unflavored gelatin dissolved in 1/4 cup cold water

Coarsely chop poached catfish. In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture. Adjust salt and pepper if necessary, and pour mixture into a terrine mold. Cover and place in refrigerator overnight. When serving, remove from mold and garnish with French bread or garlic croutons. To enhance the presentation of the terrine, you may wish to color two cups of mayonnaise, one with red food coloring and one with green. Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine. You may also wish to garnish the top of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.

NOTE: You may wish to substitute shrimp, lobster or crab for the catfish.

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