Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.

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Terrine de saumon et bars aux épinards et basilic, sauce beurre blanc

Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.

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Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

March 13th, 2017

 

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