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1
FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
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2
Add HALF the cream and season with salt, pepper and nutmeg.
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3
Process briefly and then transfer the mixture to a bowl.
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4
Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
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5
Beat the egg whites until they hold soft peaks.
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6
Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
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7
Wash and blanch the spinach leaves and drain well.
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8
Puree in a blender or food processor.
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9
Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
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10
Melt the butter in the frying pan and cook the shrimps until just colored and firm.
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11
Add the green onions and remove the pan from the heat.
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12
When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
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13
Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
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14
Cover with the spinach mixture and, lastly, the fish mixture.
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15
Cover with foil.
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16
Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
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17
oven for 1 hour or until set.
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18
Cool and then chill overnight.
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19
Unmold onto a plate.
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20
Serve sliced with herb mayonnaise.
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21
FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
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22
With the motor still running, add the oil slowly in a thin, steady stream.
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23
Add chopped herbs and spinach, taste for seasoning.
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24
Vogue Entertaining.
