Terrine of Leeks, Truffles and Fillet of Sole
|Leeks||6 Medium, trimmed of roots and dark green ends|
|Truffles||2 , cut 5 or 6 thin slices and coarsely chop remainder|
|Sole fillets||1 Pound|
|Sea scallops||1⁄2 Pound|
|Freshly ground white pepper||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Chilled whipping cream||1 1⁄2 Cup (24 tbs), chilled well|
|Tomato sauce||1⁄4 Cup (4 tbs) (Fresh)|
Halve leeks lengthwise.
Wash well to remove sand and grit.
Boil 10 minutes in salted water; drain well.
Generously butter 5-cup terrine.
Arrange a row of truffle slices down the center.
Using prettiest ribbons of leek, line entire terrine, placing leeks from center out to edge and extending beyond pan all the way around terrine.
Finely chop remaining leeks.
Preheat oven to 325°F.
Combine sole, scallops, egg whites, salt, pepper and nutmeg in processor and grind finely.
With machine running, add cream in thin stream until it is thoroughly absorbed and mixture is sticky.
Quickly mix in chopped leeks using on/off turns.
Pack 1/3 of fish mixture into terrine, being careful not to disturb leeks or truffle slices.
Sprinkle with half of chopped truffles.
Layer with another 1/3 of fish mixture and sprinkle with remaining truffles.
Cover with remaining fish mixture.
Fold leek ends over to enclose fish mixture.
Cover with foil.
Place in shallow pan filled with hot water.
Bake until set, about 1 hour.
Cool slightly, then refrigerate overnight.
Invert onto serving platter.
Slice with very sharp knife, being sure to cut completely through.
Serve with sauce.