New| Sturgeon Terrine with Ginger-marinated Pumpkin | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Cut the peppers into large sprips and set on paper towels to dry. Blanch the asparagus in salted water. Cut the sturgeon lengthwise in slices 1 cm thick, then marinate it for two hours in white wine, ice and thyme. In a mold lined with plastic wrap prepare the terrine by alternating layers of sturgeon , pancarre, asparagus and peppers, seasoning with salt and pepper. Weight the terrine and let it set in the fridge for one hour before steaming it for 35 minutes (to an internal temperature of 65 C). Chill in the fridge for 4 hours. Bring the wine to boil and add the vinegar, sugar and ginger. Let this marinade cool. Julienne the pumpkin and let it soak in the marinade for 3 hours. Place a slice of the terrine in the center of a glass plate. Garnish with watercress, roughly chopped walnuts, tomato and marinated pumpkin, and dress with a vinaigrette of olive oil and balsamic vinegar. |
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