Warm Terrine of Northern Arctic Char

Makes: 1 terrine (serves 10)

For the terrine:

Two 12-ounce (340-g) fillets of fresh Arctic char, all bones, including pinbones, removed (may substitute rainbow trout or salmon)

1 pound (450 g) white fish fillet, all bones removed

1 fresh leek

2 egg whites

2 tablespoons (25 mL) dry white wine

1/4 cup (50 mL) heavy 35-per-cent cream

Pinch, salt

Pinch, white pepper

2 tablespoons (25 mL) tarragon vinegar

1. Remove skin from fish, if present. Cut green top off leek, fan apart to separate layers, wash completely and blanch in boiling water about 2 minutes until soft but still brilliantly green. Remove from boiling water, rinse under cold water and drain. Cut separated leaf layers in half across the middle (not lengthwise). Cover and refrigerate.

2. Using a food processor, purée the white fish, then add 1 egg white, the white wine, half of the heavy cream, salt and pepper. Purée. Pass the purée through a ricer or fine-mesh strainer to remove any lumps. Mixture should be very smooth; cover and refrigerate.

3. Repeat Step 2, above, with the Arctic char, using remaining egg white, cream, salt and pepper, and tarragon vinegar instead of white wine; cover and refrigerate.

4. Line a terrine mould or rectangular ovenproof casserole dish about 9 by 7 inches by 2 1/2 inches (23 by 18 by 6 cm) with plastic food wrap. Spread a thin layer (¼ inch/6 mm) of puréed Arctic char (about 1/2 the char mixture) to completely and evenly cover the bottom of the lined dish and place dish in freezer until semi-frozen, about an hour. When set, remove from freezer and spread a smooth and even layer (¼ inch/6mm) of white fish purée (about 1/2 the white fish mixture) over the char purée; return to freezer to set one hour. Remove from freezer and evenly spread poached leek over top of the white fish purée.

5. Spread remaining white fish purée over leeks and return to freezer for an hour; spread remaining char purée evenly on top. Wrap tightly with plastic wrap, then wrap the entire terrine with foil.

6. Create a water bath (bain marie) by partially filling a flat-bottomed roasting pan ½-inch (12-mm) deep with boiling water. Place terrine in water bath and bake in a preheated oven at 350 F (180 C) for one hour. Remove from oven, rest 15 minutes at room temperature before removing from