Terrine of yellowtail flounder and salmon trout

DAB and TERRINE 01716 TROUT INGREDIENTS for 8 PERSONS 600 g fillets of Yellowtail flounder, trout 200 g, 250 g of spinach, a small Zucchini (about 100 g), 3 shallots, 2 tablespoons butter, 250 g cream, 2 egg yolks, the juice of 1/2 lemon, grated nutmeg, cayenne pepper, salt, white pepper.

Finely chop the shallots.

Melt the butter in a saucepan over gentle, add the shallots and saute.

Wash the zucchini, confirm with and grattugiatela.

Add the zucchini to shallots and cook with a lid for about 8 minutes.

Then remove from heat.

DAB fillets cut into small pieces and sprinkle them with lemon juice.

Add the fish pieces to Zucchini and season with salt and pepper.

Season with cayenne pepper and a grated nutmeg, then gently stir the egg yolks slightly beaten, stirring with a wooden spoon.

Whip the cream until foamy and add firmly to fish with compound slow vertical movements.

Clean and Wash spinach well.

In a saucepan, bring to a boil very salted water and briefly blanched spinach.

Drain and cool immediately under running water to stop the cooking.

Drain well and dry with kitchen paper.

Lay the leaves of spinach over aluminum foil on top of each other and form a rectangle that has roughly the same size of the mold you will use for the Terrine.

Cut the trout fillets into 2 cm pieces and arrange over spinach layer leaving a freeboard.

Helping you with the rolled aluminum sheet spinach to form a small roll.

Preheat oven to 80ø.

The mould is lined with aluminum foil, making it adhere well to the edges, and spennennatelo with a tablespoon of melted butter.

Pour half of the mixture into the mould and then sprinkle Zucchini over spinach roll and cover with the remaining puree.

Cover the mould with another sheet of aluminum foil and place it in the middle of a baking sheet.

Pour in the water pan for cooking in a Bain-Marie.

The water should come about halfway up the mold.

Bake for about an hour and 10 minutes, remove the foil over the mold halfway through the cooking.

When cooked, remove from oven and let cool.

When it is cold put it in the fridge for a couple of hours.

Put the terrine, cut it into slices and serve with mayonnaise or with a red pepper coulis.