Pea terrine on a bed of rocket
Pea terrine
150 g peas, frozen | |
100 g potatoes, corresponds to 1 small potato | |
Peel and dice the potato. | |
Place the peas and diced potato in the perforated cooking tray. Put the stainless steel tray into the cold cooking space. Steam. | |
Steaming 100°C for 15 Mins | |
Put the steamed vegetables in a deep bowl and allow to cool. | |
A dash of olive oil | |
2 bunching onions, with green tops | |
2 cloves of garlic | |
Coarsely chop the bunching onions. Peel and slice the cloves of garlic. | |
Heat the olive oil in a frying pan. Sauté the bunching onions and garlic, then add to the steamed vegetables. | |
15 g rocket | |
1 tsp salt | |
Some pepper, freshly milled | |
2 tbsp crème fraîche | |
1 egg | |
Line a terrine mould with cling film, leaving enough overlap to cover the top. | |
Coarsely chop the rocket, add to the vegetables and finely purée everything. Season. Stir in the crème fraîche and egg yolk. | |
Add a pinch of salt to the egg white and beat until stiff. Gently fold the stiff egg white into the pea cream. | |
Spoon the pea cream into the prepared terrine mould and smooth the top. Fold the overlapping cling film over the top. | |
Place the terrine mould on the perforated cooking tray and then put the tray into the cold cooking space. Steam. | |
Put the food in | |
Steaming 90°C for 25 Mins | |
Leave the terrine to chill in the refrigerator for at least half a day. |
Rocket salad
1 tbsp pine nuts | |
100 g salmon, smoked | |
3 tbsp olive oil | |
2 tbsp sherry vinegar | |
¼ tsp salt | |
Some pepper, freshly milled | |
150 g rocket | |
Toast the pine nuts. | |
Cut the salmon into thin strips. | |
Put the olive oil and sherry vinegar in a bowl, season with salt and pepper and mix together well. | |
Toss the rocket in the vinaigrette and divide between the 6 plates. | |
Turn out the terrine, peel away the cling film and cut into approx. 2 cm thick slices. Arrange two slices of the terrine on top of the salad. | |
Sprinkle the strips of salmon and the pine nuts over the rocket. |
Tips
Serve with a baguette.
- V-shaped terrine mould
- Perforated stainless steel tray
Quantity | Ingredient |
---|---|
2 tbsp | crème fraîche |
100 g | potatoes |
1¼ tsp | salt |
2 | cloves of garlic |
Some | pepper |
165 g | rocket |
3 tbsp | olive oil |
2 tbsp | sherry vinegar |
100 g | salmon |
150 g | peas |
2 | bunching onions |
1 | egg |
1 tbsp | pine nuts |
A dash of | olive oil |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login