Ingredients:
12 oz sole fillets
3 egg whites
3 slices white bread, crusts removed, diced
1/2 tsp salt and white pepper
1/2 -3/4 cup heavy cream
2 Tbsp green peppercorns
1/2 cup cooked bay shrimp meat
Tarragon sauce:
1/2 cup mayonnaise
1/2 tsp dried tarragon (1 tsp if fresh)
2 Tsp lemon juice
2 tsp chopped shallots
1/4 tsp salt and pepper
Cooking Instructions:
In the food processor, mix the egg white and bread until smooth. It should be a thick liquid, adjust depending on the size of the bread slices and eggs. In a food processor, puree the fish, egg mixture, salt, pepper, and cream. You might need to do it in batches, depending on the size of the processor. The mixture should be fluffy and mousse-like in texture. Fold in the peppercorns and bay shrimp. Cook in a small glass loaf pan, lined with wax paper and covered with foil. Cook in a water bath at 350° for approximately 40 minutes, checking it with an instant-read thermometer (it should read 140°). After baking, place a weight (example: a can of peaches) on top of the terrine and chill.
Mix all ingredients of the tarragon sauce in a bowl. Serving Suggestions:
Remove from pan and slice. Place on a plate in a fan pattern and spread the tarragon sauce at the tips. Additional Comments:
Food processor required.
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