Blanch the spinach leaves, drain well and lay out on the surface. Cut the pike-perch fillet into strips and mix with coriander, salt and pepper in a cutter form and chop well. Now add the whipped cream and continue to blend until the mixture is nice and smooth and shiny. (It is important that the pike perch and whipped cream are well chilled.) Grease a loaf pan or possibly a casserole dish, line with heat-resistant foil and put in the spinach leaves.
Carefully pour the fish farce on top and cover with spinach and foil. Put the tureen in the water bath and cook in the stove at 180 degrees for 35 minutes.
Take out, rest for 15 min, remove from the mold and cut carefully. The terrine can also be eaten cooled down.
Our tip: Use the young, tender spinach from the farmer’s market!
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