Difficulty:[usr 4]
Candied tomato:
Put the tomato cubes in the vinegar+thyme+salt and pepper, add the slightly warmed olive oil,
Vegetable preparation:
Cook the artichokes in a white sauce, recover the bottoms, remove the hay, cut the escaloper,
Cook the broad beans as well as the carrots and white radishes cut into 1 cm strips and the green beans very fine (or coconuts).
Cut the mushrooms into a large brunoise and blanch, drain, set aside.
Cut the pink radishes into a brunoise,
Peel, chop the shallots
Separate the ribs of chard from the leaves, blanch, drain. Set aside.
They will be used to line the buttered terrine, the ribs are cooked in boiling salted water and cut into fairly long pieces,
The warm chicken stock is bound with the gelatin, then added chopped herbs
Assembling the terrine:
In a buttered galantine mold lined with chard leaves, place a first layer of chard ribs, moisten with a spoonful of broth, add a layer of minced artichoke base, then a spoonful of broth, then a bed of candied tomatoes, followed by a layer of white radish always wetting each layer with a spoonful of broth, a new bed of candied tomatoes, then a layer of carrots, a layer of mushrooms and to finish a layer of chard (be careful, all these vegetables must be wrung out otherwise the terrine will collapse when cut),
Close the terrine with the chard leaves, press evenly, leave to cool overnight .
Basil tea:
Roughly chop basil leaves and stems, cover with olive oil. Leave to marinate for at least 8 hours, then strain, add lemon juice, salt and pepper,
Dressing:
Cut a slice of terrine, place it in the center of the plate, add a few broad beans and brunoise of pink radishes around it, the rest of the chopped herbs and a sprig of dill, drizzle the terrine with basil oil lemon and give a turn of the Guinea pepper mill,
Note:Use very fine green beans or fine but not extra fine, or coconuts but especially not mini gourmet peas! it is possible as in the photo to add pan-fried red mullet fillets while whipping the terrine, but that is another recipe.
Chef Hubert's Culinary Ideas
