Vegetable Terrine with Salad

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Vegetable Terrine with Salad
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Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
4
For the spinach mixture
250 grams
1
4 sheets
clear Gelatin
150 grams
4 tablespoons
3 tablespoons
freshly grated Parmesan
For the pumpkin mixture
200 grams
2 teaspoons
1 tablespoon
50 milliliters
60 milliliters
4 sheets
clear Gelatin
For the salad
150 grams
mixed lettuce
½ bunch
3 tablespoons
1 pinch
3 tablespoons
For cooking
4
Ramekins (or small bowls)
Butter (for the molds)
Parsley leaf (for garnish)

Preparation steps

1.

For the pumpkin mixture, cut the pumpkin flesh into small cubes and sauté in hot oil. Deglaze with lemon juice, wine and broth and simmer over low heat for about 20 minutes, then puree. Season well with salt, pepper, and cayenne pepper and let cool slightly.

2.

Meanwhile, soak the gelatin in cold water.

3.

Drain the gelatin, mix with about 3 tablespoons of pumpkin puree to dissolve and mix thoroughly with the remaining pumpkin puree.

4.

For the spinach mixture, rinse and trim the spinach. Sauté leaves in a pan with a little boiling salted water, stirring occasionally. Rinse in cold water, drain, squeeze out excess water, and chop finely. Soak the gelatin in cold water. Peel garlic and chop finely. Mix the cream, spinach, garlic, bread crumbs and Parmesan and season with salt, pepper, and nutmeg. Place the dripping wet gelatin in a small saucepan and melt over low heat. Stir in 3 tablespoons of the spinach puree and then mix with the remaining spinach mixture.

5.

Refrigerate the spinach and pumpkin mixtures until they have begun to set.

6.

Grease the ramekins with butter.

7.

Fill ramekins 1/3 of the way with the spinach mixture, then spoon in a layer of the pumpkin mixture and top with another layer of spinach. Cover and refrigerate for at least 3 hours.

8.

For the salad, rinse the lettuce leaves, trim, and chop. Rinse and trim the radishes and cut into slices.

9.

Mix lemon juice with sugar and oil, season with salt and pepper and whisk to combine. Toss the dressing with the salad to coat.

10.

Loosen the vegetable terrines with a sharp knife around the edges of the molds. Turn out onto a plate and arrange the salad around the terrine. Serve garnished with parsley leaves.