Mosaic of Sole, Salmon and Leek
This terrine is especially refreshing served in the summertime as a chilled first course. Black sole and salmon fillets are layered in the terrine along with scallions and an egg-herb mixture.
- Black Sole Fillets - 1-1/4 pounds, trimmed and scored
- Skinless Salmon Fillets - 1-1/4 pounds, trimmed
- Leeks - 2 medium, blanched and sliced lengthways
- Scallions - 12, blanched
- Shallots - 4, sliced
- Ginger - 1 tablespoon, finely chopped
- Sauternes sweet wine - 1/2 cup
- Small pinch of saffron
- Fish stock - 1/4 cup
- Unflavored gelatin - 1 pack, dissolved in 1/4 cup cool water
- Fresh Dill - 1 tablespoon, chopped
- Fresh coriander - 1 , chopped
- Fresh Flat Leaf Parsley - 1 tablespoon, chopped
- Eggs - 4, hard boiled, chopped
- Salt and freshly ground pepper to taste
- Creme fraiche
- Tomatoes - 2, peeled, seeded, and diced small
- Herbed oil - (see Cooking Basics, Scallion-infused Oil)
Steam sole and salmon fillets for 2 minutes; plunge immediately into ice water bath. Drain and dry the fillets on a towel. Slice fillets into narrow, elongated pieces. In a small saucepan over medium high heat, cook shallots, ginger, wine, saffron, and fish stock; bring to a boil. Reduce heat and simmer mixture until reduced. Once reduced, add hydrated gelatin leaves and stir to combine. Set aside and reserve. In a small mixing bowl, mix dill, coriander, and parsley with hard boiled eggs; season with salt and pepper. Line terrine mold with plastic wrap; overlap blanched leeks on top of plastic wrap. To begin the layering process of the terrine, begin with a layer of the herb-egg mixture; arrange sole and salmon next. Using a slotted spoon, remove ginger from shallot-gelatin mixture and place on top of the fish; layer scallions on top. Continue this layering process until mold is full. Pour some of shallot-gelatin mixture over the top of terrine; pack layers down slightly. Close leeks over the top and pull plastic wrap around tightly. Refrigerate 2 to 3 hours. When set, turn out and remove plastic wrap.
To serve: Using an electric carving knife, slice terrine into portions. Place a terrine slice onto the center of each serving plate. Garnish plates with creme fraiche, tomato, and a drizzle of herbed oil.