SPINACH AND FISH TERRINE

Preparation Method :

• Grease and line and 3 inch loaf tin or terrine with non-stick silicone or greased waxed paper.
• Remove any tough stem from each spinach leaf; blanch in boiling water for about 30 seconds and then immediately refresh in cold water. Drain thoroughly and spread out flat.
• Line the prepared loaf tin or terrine with some of the spinach leaves; reserve 2 for covering the top of the mixture.
• Spread out the fillets of sole, skin-side uppermost; sprinkle with parsley, lemon rind, and salt and pepper to taste. Roll up neatly like Swiss rolls and secure each tine with a wooden cocktail stick. Place the rolled fillets in a small frying pan; add the wine and salt and pepper to taste, and poach, covered, for 5 minutes. Remove the cooked fillets and reserve the cooking liquid.
• Put the tuna, cooked spinach, and yogurt, halt the prawns and the fish cooking liquid into a blender or food processor; blend until smooth and add salt and pepper to taste.
• Put the gelatine and vermouth into a small bowl and set aside for 1 minute. Stand in a pan of hot water and stir until the gelatine has dissolved, about 2 minutes.
• Stir into the tuna and spinach mixture, together with the remaining prawns. Spread half the tuna and spinach mixture into the prepared loaf tin or terrine.
• Lay the cooked sole fillets on this, and then cover with the remaining tuna and spinach mixture. Cover and chill for 3 to 4 hours. Unmould carefully.
• Cut in fairly thin slices and arrange 2 slices on each plate.
• Garnish with the lemon wedges and fennel sprigs.