Fish and Green Leaf Loaf
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 15 min.
Ready in
Ingredients
for
1
Preparation steps
1.
Place the butter in a pot and add the freshly washed spinach. Cover and allow the leaves to wilt. Leave to cool and then purée. Clean the mixer and place the blades in the freezer.
2.
Grease the tin with butter and place in the fridge.
3.
Place the zander, lemon juice and the egg white in the mixer, season with salt and ground black pepper and purée. Gradually add the cream.
4.
Divide the mixture in two and mix half with the spinach and half with the salmon.
5.
Layer the two mixtures alternately in the tin and cover with buttered aluminium foil.
6.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and place the tin in deep baking tray filled with 90°C water. The water should reach halfway up the tin.
7.
Cook for 40-45 minutes (test with a wooden stick to see if it's done) then remove from the oven and leave to cool to room temperature. Chill in the fridge for around 4 hours.
8.
Knock out of the tin by gently heating the base to allow the butter to melt and help the terrine slide out onto the plate.
