| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sole fillet; skinned and boned |
| 1/4 |
pt |
Double cream |
| 2 |
|
Egg whites |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Salmon fillet; skinned and boned |
| 1/4 |
ts |
Salt |
| 1/4 |
pt |
Double cream |
| 1 |
|
Egg white |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Tomato puree |
| 8 |
oz |
Monkfish |
|
|
Parsley; chopped |
|
|
Chervil; chopped |
|
|
Coriander; chopped |
|
|
One lemon; juice of |
|
|
Salt |
| 1 |
|
Egg white |
|
|
Double cream |
| 6 |
|
Sheets nori leaf seaweed |
| 40 |
ml |
Single cream |
| 1/2 |
|
Lime juice |
| 50 |
g |
Natural yoghurt |
| 1 |
|
Sprig chervil |
INSTRUCTIONS
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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