Fish terrine with herbs

01729 FISH TERRINE with HERBS INGREDIENTS for 4-6 PERSONS 3 fillets of white fish, 600 g fresh salmon, a mazzettino of a bunch of tarragon, chervil, 60 g of spinach, one clove of garlic, 2 eggs, butter, salt, pepper.

Grease a rectangular pan and rivestitelo with baking paper.

Blanched In salted water spinach 2 minutes; drain, let cool, then strizzateli well with your hands to remove excess water.

Wash the herbs, tamponatele with paper towel and remove the leaves from the sprigs.

Peel the garlic and transfer it in a blender jug with fresh salmon.

Add the leaves of herbs and blend a few seconds; stir the eggs and spinach.

Add salt and pepper and blend until you have a smooth and homogeneous.

Preheat oven to 180° Pour 1/3 of the preparation of salmon on the bottom of the mold, lie over the fillets of white fish, repeat, finishing with the remaining salmon cream.

Cook in the oven in a Bain-Marie Bowl covered with baking paper for about an hour.

When cooked, allow to cool, then place it in the refrigerator.

The Terrine served sliced with a tomato sauce or mayonnaise.