- Enter
- Mediterranean cuisine
- Refined
- No
- For 6-7
- No
- 20-25 min.
- 1h
- Not specified
- Not specified
ingredients
1 bunch of chervil
400 g of veal cut in small cubes
600 g of bush (Bourdin)
Tabasco
2 tbsp. to s. vinegar capers (drained)
5 g agar-agar
180-200 g of red pepper in a natural jar
3 beautiful basil branches
80 g of oil-dried tomatoes
2 tbsp. to s. domed black tapenade
White pepper from the mill
Equipment
2 small pans
1 1L soft or non-stick cake mold (about 9 x 24 cm)
1 fine strainer
1 clean linen
1 hand whip
Steps
STEP 1
Put the bush in the colander, let drain 10-15 min. Drain thoroughly, weigh, put the pieces of tomatoes flat, dry them on the linen. Dry on the pepper cloth and capers whole. Cover the bottom of the chopped chervil mold about 1 cm thick.
2ND STEP
Put 2 tbsp. to s. tapenade in a bowl. In the other, mix veal, capers, Tabasco to your taste. Mingle in a drained saucepan, tomatoes chopped into small pieces, pepper generously with white pepper; heat over low heat, stir from time to time.STEP 3
Pour the agar-agar into a saucepan, add 25 cl of cold water while whisking. Heat without stirring; at the first broth, remove from the heat; keep warm-warm. Pour in 6 tbsp. to s. in the warm bush, mix quickly and perfectly.
STEP 4
Add to the bush all the chopped basil. Mingle in a 3 tbsp. to s. Warm-hot agar-agar and 3 tbsp. to s. warm water, pour over the chervil. Place in the freezer. As soon as the jelly is set, spread half of the bush over the fork.
STEP 5
Without waiting, completely cover the bush with the cold pepper by cutting it as little as possible (overlap the pieces to make the layer hermetic); make it rise 2-3 cm against the walls of the mold. Spread veal tartare in this bowl.
STEP 6
Pour warm-hot agar just up to the tartar. Take cold. Cover with the rest of the bush. Mix 2 tbsp. to s. lukewarm agar-agar with tapenade at room temperature, spread over the bush. Take about 1 hour in the fridge.tips
Agar-agar . This 100% vegetable gelatin derived from marine algae provides a minimum of calories and calcium, iron and phosphorus. It takes very quickly: keep it warm until use, but without allowing the water to evaporate. In organic shops.
Pepper . If you prefer fresh, plan 1 nice pepper; peel it by blackening the skin with the flame of the gas, on the embers or under the grill of the oven.
? Demoulding . Peel the lathe to the bottom with a knife, briefly immerse the bottom of the pan in hot water, wipe, turn over; put back, chervil up. When serving, sprinkle each slice of terrine with a little balsamic vinegar.
