Pressed vegetable terrine and cured fresh mackerel, Moai Caviar
You’ll need 20 pieces of Moai Caviar for 4 portions to make an ideal food pairing, not only for the taste but also for the texture and appearance.
Ingredients
For the pressed cold vegetable terrine:
- ½ Butternut squash each
- 400gr ripe vine tomatoes
- 1 large or 2 small ripe avocados
- 50g spinach leaves
- 3 tbsp basil oil
- Salt and pepper
For the cured mackerel:
- 1 medium sized fresh Mackerel filet
- 100 gr salt
- 20 gr caster sugar
- Zest from 1 lemon
Method
For the 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 an 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.
For the 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!
Recipe: Franck Pontais
