Leek & dover sole terrine, red wine lees | Borough Market

Name: Leek & dover sole terrine, red wine lees | Borough Market
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

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.

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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