Monkfish and Salmon Terrine

Name: Monkfish and Salmon Terrine
Ingredients: 12 oz (350 g) fillet of monkfish (or bass or good white fish such as sole or turbot); 1 lb (450 g) whole fresh spinach leaves, blanched and drained; 1 oz (25 g) butter; Salt and pepper; 1 tablespoon lemon juice; 1 egg white; 1 whole egg; 2 fl oz (50 ml) double cream; 12 oz (350 g) fillet of monkfish (or bass or good white fish such as sole or turbot); 12 oz (350 g) fillet of monkfish (or bass or good white fish such as sole or turbot); 12 oz (350 g) fillet of monkfish (or bass or good white fish such as sole or turbot); 4 oz (110 g) fillet fresh salmon, without skin or bones; Rémoulade sauce; Salt and pepper; Large Pinch cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 oz (25 g) butter
1 lb (450

Fish course
Pescatarian
Gluten-free

Method

Butter a deep-sided terrine mould and lay leaves of spinach over the inside, allowing folds to hang over the outside so that the terrine can be completely wrapped in spinach. Set the oven to gas mark 6/400°F/200°C.

Process the monkfish in the liquidiser for 2 or 3 minutes. Add the cream, eggs, lemon juice, a pinch of salt, 7 twists of pepper and the cayenne, and whizz for a further 2 mi