Crab and Herb Terrine

Ingredient

• 400 g (13 oz) fillets of sole, skinless (or ocean perch fillets)
• 2 eggs
• 100 ml (7 tbsp) cream 35% m.f., very cold
• 15 g (3 tbsp) herbs (chives, parsley, tarragon) chopped
• 600 g (1¼ lb) Alaska King crab meat (or about 1,3 kg whole crab)
• 2 medium carrots, cut into thin strips
• To taste salt and pepper

Sauce

• 125 ml (½ cup) cooking cream 15% m.f.
• 125 ml (½ cup) fish stock (or chicken broth)
• 150 g (5 oz) tomato, celery and spring onion, diced
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) lime juice
• 2 sprigs tarragon, finely chopped
• To taste salt and pepper

Preparation

1. Sponge off raw fish fillets and cut into chunks. Chop fish in food processor.
2. Add eggs to fish and pulse 3 or 4 times. Season with salt and pepper, add cream, herbs and mix well.
3. In a rectangular oven-proof dish, arrange one layer of mixture obtained in step 2 then one layer of crab meat and place carrot strips on the following layer. Repeat layering process until nothing is left.
4. Bake in an oven preheated to 180°C (350°F) for about 20 to 30 minutes.

Sauce

1. To prepare sauce: Heat cream, broth and vegetables and cook for 5 minutes. Remove from heat and add mustard, lime juice and tarragon. Season with salt and pepper to taste.
2. Drizzle serving plate with sauce and arrange 2 slices of cooled crab terrine. Accompany with a small salad of spring greens or lamb's lettuce.