2 soles (8 fillets)
500g whiting or cod
90g flour
2 eggs, separated
300ml milk
90g melted butter
500ml crème fraîche
Salt & pepper
700g blanched spinach, chopped



Make a white sauce. Remove from heat, add 2 egg yolks and leave to cool.
Put the whiting, egg whites and crème fraîche in a blender, add white sauce and mix until combined.
Grease a terrine dish and pour in half of the fish mixture.
Arrange 4 sole fillets on top, overlapping where necessary.
Mix spinach with butter, blend, then pour into terrine dish.
Arrange remaining sole fillets on top of spinach, then finish with a layer of fish sauce.
Cook in a bain-marie (over boiling water); or bake for 50 minutes at 350°F (180°C).
Serve cold, with a lime mousseline sauce.

Lime Mousseline:
Serves 4 :
- 1 egg + 2 yolks
- juice of 3 limes
- 100g butter

In a dish over boiling water, or pan over a low heat, beat eggs and lime juice.
Remove from heat, chop the butter into small pieces and add, mix well until smooth.




This recipe is from How To Cook Fish -


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