Summer Fish Terrine
| Serves: | 8 |
|---|---|
| Preparation time: | 30 minutes |
| Cooking time: | 50 minutes |
Ingredients
- 500g sole fillet or cod fillet (without the skin)
- 90g Allinson Wholemeal Plain Flour
- 2 eggs, separated
- 300ml Just Milk Skimmed
- 90g Président Unsalted Butter, melted
- 500ml crème fraîche
- 700g blanched spinach
- salt & pepper
- nutmeg
Equipment
- Kenwood Food Processor
- Terrine dish
Method
- Preheat oven to 180°C
- In a saucepan, add the flour and butter, then simply pour in the Just Milk and bring everything gradually up to simmering point, whisking continuously until the sauce has thickened.
- Remove from heat, add 2 egg yolks and leave to Cool.
- Put the egg whites and crème fraîche in a Kenwood Food Processor, add white sauce and Mix until combined.
- Grease a terrine dish and pour in half of the fish mixture.
- Arrange the fish fillets on top, overlapping where necessary.
- Mix your blanched spinach with butter, Blend, then pour into terrine dish.
- Arrange remaining fillets on top of spinach, then finish with a layer of fish sauce.
- Bake for 50 minutes at 180°C.
- Serve cold, with a lime sauce.
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