Pressed vegetable terrine and cured fresh mackerel, Moai Caviar

Franck Pontais: "4 portions. You’ll need 20 pieces of Moai Caviar for 4 portions, those make an ideal food pairing, not only for the taste but also with texture and appearance."


Pressed cold vegetable terrine

  • Butternut squash ½ each
  • Ripe vine tomatoes 400gr
  • Ripe avocado 1 large or 2 smalls
  • Spinach leaves 50g
  • Basil oil 3 tbsp
  • Salt and pepper

Cured mackerel

  • Fresh Mackerel filet 1 medium.
  • Salt 100g
  • Caster sugar 20g
  • Lemon zest 1 lemon


Pressed cold vegetable terrine

  • Peel and slice the butternut squash into pieces of 0,5 cm thickness, blanch cook in water, refresh and leave aside on a of absorbent paper until use.
  • Blanch, peel cut into 4 and deseed the tomatoes.
  • Peel the avocado and cut into wedges.
  • Using a small terrine mould (or even a tart circle ring).
  • Lay some cling film or parchment paper in the mould then lay the spinach leaves at the bottom, brush with basil oil, add a pinch of seasoning.
  • Lay the avocado wedges, brush with basil oil again and add a pinch of seasoning, repeat the operation with the tomato and finish with the rest of the spinach leaves.
  • Cover with the clingfilm and press overnight, keep in the fridge.
  • Once cold and set, slice with a serrated knife.

Cured mackerel

  • Mix together the salt, sugar and lemon zest.
  • Cover the filet of Mackerel, making sure that the curing goes on both sides.
  • Leave to cure for 30 minutes max, rinse under clear water.
  • Cut into size.

Serve the Pressed vegetable terrine with the rest of the basil oil, the cured Mackerel and the Moai Caviar.

Enjoy !

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