Layered Fish Terrine Wrapped in Spinach

Name: Layered Fish Terrine Wrapped in Spinach
Ingredients: 550 g/1¼ lb salmon, filleted; 300 ml/½ pint double cream; Juice of 2 lemons; l5 g/½ oz green peppercorns; 300 ml/½ pint natural yoghurt; 85 g/3 oz cucumber, finely diced; 15 g/½ oz chives, finely chopped; 8 leaves gelatine; 600 ml/1 pint fish consommé; 3 tomatoes; 3 limes; 85 ml/3 fl oz dry white wine; 15-18 large spinach leaves; A little butter; 175 ml/6 fl oz fish stock; 675 g/1½ lb turbot, filleted; 550 g/1¼ lb skate, filleted; Salt and freshly ground white pepper; Salt and freshly ground white pepper; Fresh chervil leaves; l-2 tsp sugar

Preparation info

Serves
18-20

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

550 g/1¼ lb salmon, filleted
675 g/1½

Fish course
Pescatarian

Method

Skin and trim the fillets of fish and cut across the turbot and salmon to make long slices about 5 mm/¼ inch thick; the skate fillets will be about this depth anyway. Poach the fish separately in a buttered shallow tray with the fish stock and white wine for about 1 minute. When cooked, remove from the liquor and allow to cool. (The stock can be used again in another recipe.)</