Turbot terrine
A recipe for a light, vibrant starter from Elliot Hashtroudi, the head chef of Camille restaurant at Borough Market
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Steamer basket
- Fine-mesh sieve
- Stove
- Plastic wrap
- Terrine mold
- Weight
- Refrigerator
- Microplane
- Measuring spoon
- Mixing bowl
- Skewer
- Serving platter
- Kitchen scale
- Spoon
- Ladle
Ingredients
- 1 turbot
- 4 large leeks
- 1 shallot, roughly chopped
- 1 sprig of thyme
- 100g butter
- 2 tbsp capers
- Parsley, dill and chervil, to serve
- 2 lemons, zest and juice, for dressing
- Extra virgin olive oil, for dressing
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