Seafood terrine with lime and yoghurt dressing

1 servings

Ingredients

Quantity Ingredient
1 pounds Sole fillet; skinned and boned
¼ pint Double cream
2 Egg whites
1 tablespoon Lemon juice
¼ teaspoon Salt
1 pounds Salmon fillet; skinned and boned
¼ teaspoon Salt
¼ pint Double cream
1 Egg white
1 tablespoon Lemon juice
1 teaspoon Tomato puree
8 ounces Monkfish
Parsley; chopped
Chervil; chopped
Coriander; chopped
One lemon; juice of
Salt
1 Egg white
Double cream
6 Sheets nori leaf seaweed
40 millilitres Single cream
½ Lime juice
50 grams Natural yoghurt
1 Sprig chervil

Directions

SOLE

SALMON

MONKFISH

LIME AND YOGHURT DRESSING

For the terrine: Place the sole, lemon juice and salt, into food processor and blitz. Add the egg white and blitz. Remove from food processor and over a bowl of crushed ice, fold in the cream. Keep refrigerated.

Proceed with salmon as with the sole, then with the monkfish.

Place the fish into two different piping bags. One for the sole and one for the salmon. Line a terrine with clingfilm then layer with dampened nori leaf seaweed. Pipe half the terrine with the sole mousse. Make a sausage with the nori leaf and the monkfish and herb mixture. Place into the centre. Pipe out the salmon mixture over the top. Cover with a further leaf of nori, and seal.

Cook for approximately 45 minutes at 160C/325F in a double boiler. Remove from the oven and leave to cool overnight before slicing. Serve with a lime and yoghurt dressing.

For the lime and yoghurt dressing: Blend all ingredients together and serve with the terrine.

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Carlton Food Network

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