Terrine de poisson aux trois couleurs

• 10 oz (300 g) fillets of white fish (for example, whiting), skinned
• 10 oz (

Purée each of the three fish separately. Add one third of the cream, one third of the beaten egg whites and one third of the salt and pepper to each puréed fish. Add the chopped parsley to the whiting mixture and the powdered saffron to the monkfish mixture.

Butter a terrine and fill with alternate layers of the fish. Cook in the oven in a bain-marie for 1¼ hours at gas mark 2, 300°F (1