Terrine with dill sauce

Name: terrine with dill sauce
Total time: 20 min
Yield: 8
Ingredients: 400 gram smoked salmon; 500 gram cod fillet; 200 milliliters creme fraiche; 4 egg; 1 teaspoon lemon zest; 500 gram salmon fillet; 1 teaspoon dried Provençal herbs; 100 gram crayfish; 100 milliliters dry white wine for the sauce; 1 tablespoon butter for the sauce; 1 tablespoon flour for the sauce; 100 milliliters fish fond for the sauce; 100 milliliters fish stock for the sauce; 200 milliliters whipped cream for the sauce; 1 tablespoon lemon juice for the sauce; 1 bunch dill for the sauce

Ingredients

400 gram smoked salmon
500 gram cod fillet
200 milliliters creme fraiche
4 egg
1 teaspoon lemon zest
500 gram salmon fillet
1 teaspoon dried Provençal herbs
100 gram crayfish

100 milliliters dry white wine for the sauce
1 tablespoon butter for the sauce
1 tablespoon flour for the sauce
100 milliliters fish fond for the sauce
100 milliliters fish stock for the sauce
200 milliliters whipped cream for the sauce
1 tablespoon lemon juice for the sauce
1 bunch dill for the sauce

Directions

Preheat the oven to 160ºC.
Put the oven dish in the oven and pour a layer of boiling water into the dish. Fry the terrine in the oven for about 70 minutes. Put the plates in the oven for the last 10 minutes.
Remove the tureen from the oven and rest for 5 minutes. Heat the sauce again and stir in 2 tablespoons of dill.
Pour the tureen out of the mold and roll through the rest of the dill. Serve the sauce.