Spinach And Fish Terrine

8-10 well-shaped young spinach leaves
4 small sole fillets, skinned
1 tablespoon chopped parsley
finely grated rind of 1/2 lemon
salt
freshly ground black pepper
150 ml/1/2 pint dry white wine
I x 200 g/7 oz can tuna in brine, drained
450 g/1 lb spinach, cooked and thoroughly
drained
150 ml/1/4 pint plain yogurt
225 g/8 oz cooked, peeled prawns
3 teaspoons powdered gelatine
3 tablespoons dry vermouth
Garnish:
thin lemon wedges
feathery fennel sprigs

Grease and line all 18 x 7.5 cm/7 x 3 inch loaf tin or terrine with non-stick silicone or greased waxed paper.

Remove any tough stein from each spinach leaf; blanch in boiling water for about 30 seconds and then immediately refresh it cold water. Drain thoroughly and spread out flat.

Line the prepared loaf tin or terrine with some of the spinach leaves; reserve 2 for covering the top of the mixture.

Spread out the fillets of sole, skin-side uppermost; sprinkle with parsley, lemon rind, and salt and pepper to taste. Roll up neatly like Swiss rolls and secure each one with a wooden cocktail stick. Place the rolled fillets in a small frying pan; add the wine and salt and pepper to taste, and poach, covered, fors minutes. Remove the cooked fillets and reserve the cooking liquid.

Put the tuna, cooked spinach, yogurt, half the prawns and the fish cooking liquid into a blender or food processor; blend until smooth and add salt and pepper to taste.

Put the gelatine and vermouth into a small bowl and set aside for 1 minute. Stand in a pan of hot water and stir until the gelatine has dissolved, about 2 minutes. Stir into the tuna and spinach mixture, together with the remaining prawns. Spread half the tuna and spinach mixture into the prepared loaf tin or terrine; lay the cooked sole fillets on this, and then cover with the remaining tuna and spinach mixture. Cover and chill for 3 to 4 hours. Unmould carefully.

Cut in fairly thin slices and arrange 2 slices on each plate. Garnish with the lemon wedges and fennel sprigs.

SERVES 4