Herb Flecked Fish Terrine
|Sole fillets/Flounder fillets||8 Ounce|
|Egg whites||3 , beaten lightly with a fork|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped seafood||1 Pound (Raw Shrimps, Lobster, Salmon, Or Crab Meat, Choose Two Or More)|
|Chopped fresh chives||1 Tablespoon|
|Chopped italian parsley||1 Tablespoon|
|Chopped tarragon||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||1 Teaspoon|
|Lemon||1 , cut into 4 wedges (For Garnish)|
|Boston lettuce leaves||4 Large (For Garnish)|
Before beginning, everything must be cold, so chill the processor bowl and blade, and an extra bowl, and be sure the mousse ingredients are cold.
Preheat the oven to 225° F.
Lightly butter a 6-inch bat pan, or use a nonstick pan.
Put the sole and scallops in the food processor bowl and puree for 40 seconds with the steel blade.
With the motor running, slowly add the egg whites; this should take 30 seconds.
Then very slowly (over the course of 1 minute) add the cream.
Transfer this mixture to a clean chilled bowl and stir in the diced fish and shellfish, herbs, and seasonings.
Pour into the loaf pan, cover tightly with foil, and place in a slightly larger shallow pan.
Pour enough very hot tap water into the larger pan to come halfway up the sides of the loaf pan.
Bake the terrine for 1 hour.
Let cool completely to room temperature, then chill.