Terrine of Turbot and Button Mushrooms

Name: Terrine of Turbot and Button Mushrooms
Yield: Serves 18-20
Ingredients: 450 ml/¾ pint double cream; 4 egg yolks; 85 ml/3 fl oz dry vermouth; freshly ground white pepper; Pinch of nutmeg; 20 g/¾ oz butter; juice of ½ lemon; 56-60 button mushrooms; 1 kg/2 lb turbot meat (a 2.5-3 kg/5-6 lb turbot should yield this amount); 2 egg whites; 1 tsp salt; 16-18 large spinach leaves; 16-18 large spinach leaves; 1 kg/2 lb turbot meat (a 2.5-3 kg/5-6 lb turbot should yield this amount)

Preparation info

Serves
18-20

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 kg/2 lb turbot meat (a 2.5-3 kg/5-6

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Remove the stalks from the mushrooms and wash well. Put them in a saucepan with the lemon juice and 15 g/