Schnapper and Lobster Terrine

• 500 g schnapper fillet
• 1 live lobster, weighing 750 g

Clean the schnapper fillet of skin and bones and cut into large dice. Place in a bowl with the white wine, thyme and half the shallots. Allow to marinate for one hour, then drain off any excess wine. Make a mousseline with the schnapper, 400 ml of the cream and one of the egg whites. Fold the green peppercorns into the mousseline and season to taste.

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