Terrine of sole and scallops, purée of leeks enhanced with truffle oil
INGREDIENTS
(serves 16)
6 x 18cm diameter pancakes
For sole mousseline
250g Dover sole fillets, skinned and trimmed
1 egg white
250ml double cream
Salt to taste
White pepper to taste
Cayenne pepper to taste
120g celeriac, shredded and sweated in olive oil until soft
120g carrot, shredded and sweated in olive oil until soft
120g leeks, shredded and cooked in olive oil
Fresh chervil, chives and flat-leaf parsley
For the sole and scallop roulade
420g Dover sole fillets, skinned and trimmed
Salt and pepper
12 spinach leaves, blanched
360g king scallops (about 12 large scallops)
50g tin pequillo pepper, diced
250g sole mousseline (from above)
For leek purée
600g leeks, cleaned and trimmed
3-4tbs sherry vinegar
2-3tbs truffle oil
150ml olive oil
METHOD
Line a terrine with pancakes so that they hang over the sides.
Mousseline: cut the sole fillets into small strips and blend in a food processor. Season with salt, pepper and cayenne. Add the egg white and blend again to a smooth paste. Place in a bowl on ice and incorporate the cream. Fold in the celeriac, carrot, leeks and herbs. Reserve.
Roulade: bat out the fillets until thin, place on clingfilm and form into a rectangle shape as wide as the terrine dish and 30cm long. Season the fish and cover with the spinach leaves.
Cut the scallops into quarters, add the pequillo peppers and 250g of sole mousseline. Season to taste and mix together. Spread the mix over the sole to an even thickness. Roll into a sausage shape and keep cool.
Finishing the terrine: coat the bottom and edges of the terrine with three-quarters of the remaining mousseline. Slide the roulade into the centre and cover with the rest of the mousseline. Fold the pancake over the top. Cover with a lid and bake or steam at 80°C for 40-50 minutes. Allow to cool.
Purée: cook leeks for 12 to 15 minutes until soft. Drain and refresh. Place in a bowl and liquidise to a fine purée. Gradually add the vinegar and both oils. Season to taste.
Plating: place a pool of purée in centre of each plate. Cut a slice of terrine and place on top. Sprinkle fresh herbs around to finish.
