Red Trout Terrine

  
  Servings: 4
Amount  Measure  Ingredient
7 1/2  ounces  Red trout
2  each  Egg whites
to taste Salt and Pepper
3  sprigs  Dill. minced
6  sprigs  Chives. minced
2  fillets  Dover sole. uncleaned
2  ounces  Heavy cream
     
Preparation:
Clean trout. Puree trout in robo coupe. add egg whites, herbs, salt and pepper, pulse until smooth. put over ice. Clean Dover sole. pound flat with knife on cutting board and lay on plastic wrap. Smooth a thin layer of trout mixture on Dover sole and wrap tightly closing ends with a knot. Put into a form. wrap tightly and poach. Place in ice bath after correct temperature has been reached.