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JOHN DORY TERRINE

In a medium saucepan scald the milk with 6 tablespoons of the butter, nutmeg, salt and pepper.  Whisk in the flour, and continue whisking over a low heat until the dough detaches from the side of the saucepan.  Remove the pan from the heat and beat in 1 of the egg yolks.  Beat well.  Add the remaining egg yolks, beating well between each addition.  Set aside.  Chop the mushrooms very fine and cook in 2 tablespoons of the butter.  Set aside 1/2 pound of the John Dory fillets and cut them into matchstick-sized pieces.  Beat the remaining fish into the flour mixture.  Add salt and Cayenne.  Mix well.  Preheat the oven to 350F.   Place the fish mixture in a large bowl.  Set over a bowl of ice cubes.  Beat the egg whites, one by one, into  the mixture.  Beat in the cr¸me fra”che.  Mix in the drained mushrooms, pistachios, and reserved fish.  Butter a terrine dish.  Pour the fish mixture into the terrine.  Cover with a piece of buttered foil.  Place the terrine in a roasting pan with 1 inch of boiling water.  Bake for 1 1/2-2 hours.  Serve the terrine hot with the melted butter and lemon sauce.
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2 lbs John Dory fillets
1/2 lb small white mushrooms
1/3 cup pistachios, skinned
good pinch salt
pinch Cayenne pepper
2 cups cr¸me fra”che
4 egg whites
1/2 cup + 2 tbsp unsalted butter
1 cup milk
1/3 cup flour
4 egg yolks
pinch nutmeg
salt, pepper

For the sauce: 
1 1/4 cups unsalted butter
2 tbsp lemon juice
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60
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120
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Appetizers
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M. BIGEARD
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