Make a white sauce. Remove from
heat, add 2 egg yolks and leave to cool.
Put the whiting, egg whites and crème fraîche in a blender, add
white sauce and mix until combined.
Grease a terrine dish and pour in half of the fish mixture.
Arrange 4 sole fillets on top, overlapping where necessary.
Mix spinach with butter, blend, then pour into terrine dish.
Arrange remaining sole fillets on top of spinach, then finish
with a layer of fish sauce.
Cook in a bain-marie (over boiling water); or bake for 50
minutes at 350°F (180°C).
Serve cold, with a lime mousseline sauce.
Serves 4 :
- 1 egg + 2 yolks
- juice of 3 limes
- 100g butter
In a dish over boiling water, or pan over a low heat, beat eggs
and lime juice.
Remove from heat, chop the butter into small pieces and add, mix
well until smooth.