Leek & dover sole terrine, red wine lees

Name: Leek & dover sole terrine, red wine lees
Ingredients: 28 thumb sized young leeks, as fresh as possible, roots and greens trimmed and washed; 1kg salted butter; 2 sprigs of thyme; 2 whole dover sole, 600g each, head off, skinned and trimmed; 2 terrine moulds, 1.3 litre capacity; 100ml merlot; 8g sugar; 1g xanthan gum (use very accurate scales); 2g salt; 20 cockles, steamed and meat reserved; Nasturtium leaves

boroughmarket.org.uk

A white fish and leek terrine with a vibrant red wine sauce from chef Luke Robinson

View full recipe on boroughmarket.org.uk

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Terrine mould
Kitchen scale
Plastic wrap
Metal tray
Saucepan
Colander
Skillet
Cocktail stick
Chef's knife
Cutting board
Whisk
Mixing bowl
Pot
Stove
Refrigerator
Plate

Ingredients

28 thumb sized young leeks, as fresh as possible, roots and greens trimmed and washed
1kg salted butter
2 sprigs of thyme
2 whole dover sole, 600g each, head off, skinned and trimmed
2 terrine moulds, 1.3 litre capacity
100ml merlot
8g sugar
1g xanthan gum (use very accurate scales)
2g salt
20 cockles, steamed and meat reserved
Nasturtium leaves