Fish terrine with spinach and tomatoes (Slideshow version)
Stage 11/11 :
Serve in thick slices, hot, warm or cold, with a generous slosh of hollandaise sauce.Remarks
Do be careful in stage 9: it's always tricky putting a dish of boiling water into the oven.It is worth alternating different fish to give a more sophisticated flavour. In the photos I have used whiting, pollock and red mullet.
You can add the lemon zest as well as the juice to pep up the flavour of the fish.
The hollandaise sauce is just a suggestion; béarnaise sauce will go just as well, so be guided by your own tastes and use whatever sauce you prefer..