Terrine de poisson aux herbes

• 4 lb (2 kg) fillets of any white fish, skinned
• 1¼ pints (750

Take half of the fish fillets and purée them in a food processor. Tip into a very cold mixing bowl. Stir in the cream and then carefully fold in the egg whites.

Add the parsley, sorrel, salt and pepper to the fish mixture and then put it in a large buttered terrine. Thinly slice the other fillets of fish and lay over the mixture. Cook in the oven in a bain-marie for 1¼ hours at gas mark