Sole and salmon terrine with vegetables

01398 sole and SALMON TERRINE with VEGETABLES INGREDIENTS for 6 PEOPLE A Salmon fillet of 400 g, 400 g sole fillets, 6 carrots, thin novels, 70 g of shelled peas, 70 g of green beans, one egg white, 1, 5 dl of cream, salt, pepper, butter.

Peel the carrots and remove the ends of the green beans after they have been washed.

Boil carrots, green beans and peas separately in salted water for 10 minutes, then drain.

Prepare a seafood mousseline: cut into pieces small fillets of sole, free of bones and skin, beat them with the egg white until mashed that lay in refrigerator 30 minutes, then season with salt and pepper, add little by little the well-cooled cream.

Remove the skin of the salmon fillet and cut it into strips about one cm per side.

Grease a terrine of 20 cm long and 7-8 cm wide, okay even a cake mould.

Pour half of fish mousse on bottom of Bowl and put over half the vegetables with strips of salmon.

Cover with half of the remaining mousseline and beat the bottom of the Terrine on worktop to nudge the filling and remove air bubbles.

Put over the vegetables and strips of salmon remain and finish with the advanced mousseline.

Beat back the bowl and leveled the surface with a spatula.

Cover the surface with a sheet of aluminum foil.

Place the Terrine in a baking dish and pour little larger around 3-4 cm of warm water.

Cook in the oven already warm to 175ø for 40 minutes, then let cool the bowl in its water bath.

When the bowl is lukewarm, positioned to eliminate the water made from fish and vegetables.

Placed on a small plate or the bottom of a bowl with a weight of 1 kg.

Leave it like that for an hour, then empty the water and place the bowl in the fridge until ready to serve.

Serve cut into slices approximately 1 cm thick, for example with cherry tomatoes sliced and seasoned with oil and vinegar.