| Preheat the oven at 150°C / 300°F.
In a electric mixer, blend the sole filets with the cream, eggs,
lemon, salt and pepper. The preparation must be very smooth.
Butter 4 ramekins and evenly pour the preparation in them. Bake them
in oven in a bain-marie* for 20 minutes.
Take the terrines out from the ramekins and place them in a plate.
You can serve them in individual ear-dishes and circle them with
rice (white or wild or both...) for a nice presentation.
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