Pressed Sole and Leek Terrine

Name: Pressed Sole and Leek Terrine
Cuisine: British
Ingredients: 9-12 fillets of sole with a total trimmed weight of about 900 g/2 lbs; 1.3 kg/3 lb of leeks to give a trimmed weight of about 700 g/1 lb 9 oz; 45 ml/1½ fl oz olive oil; 55 g/2 oz melted butter; salt and pepper; salt and pepper

Preparation info

Serves
18

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

One of the easiest terrines you will ever make and once made it will keep for at least 4 days. Sole can mean witch sole, lemon sole or Dover sole; plaice could be used instead but will probably not set quite so well.

Ingredients

9-12 fillets of sole with a total trimmed weight of about 900 g/2 lbs
1.3

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Trim the leeks of roots and outer leaves. Cut only the green centres of the leeks, not the outer silvery leaves, into rough 2.5cm/1in dice; wash and drain well. Heat 30ml/1fl oz of the oil in a saucepan, season the leeks and add them to the oil once hot; cover with a lid and cook the leeks very fast over a high heat stirring often to prevent colouring. When the leeks are just cooked tip them in