|Unsalted butter||4 Tablespoon, softened|
|Romaine lettuce heads||2|
|Salmon||3⁄4 Pound, thinly sliced|
|Pepper white||To Taste, freshly ground|
|Grey sole||1⁄2 Pound, filleted|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||To Taste|
|Lemon peel||1 Large, grated|
|Dry white wine||1⁄4 Cup (4 tbs)|
1) Preheat the oven to 300°F.
2) Brush a 6-cup rectangular terrine with 2 tablespoons butter.
3) Blanch the romaine leaves in boiling salted water for 30 seconds, then remove the leaves with a skimmer and drain.
4) Line the bottom and sides of the terrine with the blanched lettuce leaves, place 1/2 salmon slices over the leaves and sprinkle lightly with salt and pepper.
5) In a food processor, process the sole until smooth and creamy; then add the eggs and egg whites and process for 5 seconds.
6) Gradually add the cream while processing, then season with the salt, pepper and nutmeg to taste.
7) In a clean bowl, scrape and remove the puree, then add the grated lemon peel and mix thoroughly.
8) In a small saucepan, bring 2 cups of water to a boil, stir in 1 teaspoon salt and poach 2 teaspoons of the fish puree in the water for 2 or 3 minutes; taste the seasonings.
9) Spoon the mixture into the prepared terrine and cover with rest of the salmon slices.
10) Cover with more blanched lettuce leaves and pour over the wine.
11) Melt rest of the butter, drizzle over the top and cover with the parchment paper and then with a foil.
12) In a roasting pan, place the terrine and add hot water halfway up the sides of the terrine and bake in the preheated oven for 1 hour;
allow to cool.
14) Turn out on a serving platter, slice and serve immediately or when cold.