French fish pie

Ingredients for 1 servings:

• 300 g salmon fillet(s)
• 300 g haddock fillet(s)
• 500 g spinach, fresh
• 300 g white bread, stale and without crust
• 2 shallots
• 100 ml dry white wine
• n. B. water
• 3 egg whites
• 3 eggs
• 320 g crème fraîche
• 4 stalks of tarragon
• 1 bunch parsley, flat
• 1 bay leaf
• 1 bunch of chives
• Salt
• Pepper, from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Herb fish terrine

Wash and dry the fish fillets. Have a pair of tweezers ready. Carefully run your finger against the flesh, checking for bones. Peel and quarter the shallots. Combine the wine with the shallots, bay leaf, salt, and pepper in a shallow pan or wide saucepan. Add half a liter of water and bring everything to a boil. Then reduce the heat to low. After 5 minutes, add the fish fillets to the stock. Add enough water to just cover the fish and keep the ingredients simmering. Cover the fillets and cook for 5 minutes. Remove the fish and drain separately. Wash the spinach and trim any tough stems. Have a bowl of cold water and ice cubes ready. Bring water to a boil in a pot that fits a metal sieve. The sieve should be suspended in the boiling water. Blanch the spinach in batches in the sieve for a few seconds. Then remove and refresh in ice water. Drain the spinach well. Crumble the bread into a bowl and mix with the eggs. Set aside a few parsley stalks. Wash and dry the herbs, remove the stems, and chop the leaves. Sprinkle the parsley over the egg and bread mixture. Line a terrine or loaf pan generously with aluminum foil, leaving enough overhang for a lid. Dry the fish fillets as thoroughly as possible with kitchen paper. Puree one at a time with one egg white, 100g crème fraîche, salt, and pepper in a food processor. Squeeze the spinach very vigorously, preferably in a linen cloth. Puree the same with one egg white, 100g crème fraîche, salt, and pepper. Mix the bread mixture with the herbs and 20g crème fraîche. This is easiest done with your hands, as the mixture is tough and unruly. Preheat the oven to 180°C (350°F). Prepare a bain-marie dish that encloses the terrine dish. Spread the parsley stalks on the bottom of the terrine dish. Now layer: Pour half each of the salmon, spinach, haddock, and bread mixtures, then the other half. Seal the aluminum foil tightly and place the terrine lid on top. Place the terrine in a bain-marie and cook in the oven for 90 minutes. Remove the dish from the oven and carefully drain off any excess liquid. Turn out and serve warm or cold. The terrine will keep in the refrigerator for a week. As a starter, it serves 6 people with two slices per person, or 12 with one slice and a small salad bouquet. It’s a hit at a buffet because you can’t buy anything like it.