Fish Terrine - cooking recipe

Ingredients

1 lb sole or 1 lb any firm-textured white fish fillet, bones and skin removed
2/3 cup cream (divided)
salt
fresh ground pepper
grated nutmeg
1 lb scallops, cleaned
3 egg whites
1/2 lb spinach
1/2 cup unsalted butter
1/4 lb raw shrimp, peeled and deveined
4 green onions, chopped finely
2 tablespoons chopped fresh parsley
HERB MAYONNAISE
3 egg yolks
1 teaspoon salt
fresh ground pepper
1 tablespoon Dijon mustard
1 -2 tablespoon lemon juice
1 1/4 cups oil
4 tablespoons chopped mixed herbs (parsley and basil)
4 tablespoons spinach

Preparation

FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
Add HALF the cream and season with salt, pepper and nutmeg.
Process briefly and then transfer the mixture to a bowl.
Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
Beat the egg whites until they hold soft peaks.
Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
Wash and blanch the spinach leaves and drain well.
Puree in a blender or food processor.
Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
Melt the butter in the frying pan and cook the shrimps until just colored and firm.
Add the green onions and remove the pan from the heat.
When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
Cover with the spinach mixture and, lastly, the fish mixture.
Cover with foil.
Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
oven for 1 hour or until set.
Cool and then chill overnight.
Unmold onto a plate.
Serve sliced with herb mayonnaise.
FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
With the motor still running, add the oil slowly in a thin, steady stream.
Add chopped herbs and spinach, taste for seasoning.
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