Sea vegetable terrine

01219 SEA TERRINE with VEGETABLES INGREDIENTS for 6-8 PERSONS 4 fillets of red mullet, Norway lobster already shelled, 4 8 oysters, precooked, 12 clams 80 g crab meat, 30 g of salmon ROE, 25 cl fish fumet, 2 carrots, a stick of celery, 50 g cooked green beans, a few threads of chives, 2 g of Saffron pistils, 8 gelatin sheets, 75 g butter, salt, pepper.

For the salad: 50 cl of vinaigrette, Mixed Greens (arugula, purslane, valerianellaà).

Wash the carrots and carrots.

Wash the celery rib and with a vegetable peeler, remove the external strands.

Then cut carrots and celery, diced small.

Soak the gelatin sheets in cold water for 15 minutes to soften.

In a nonstick saucepan melt a knob of butter and sauté the carrots and celery.

Pour the fish fumet and stir with a wooden spoon.

Continue cooking to sweet and fire 10 minutes with lid: vegetables should remain crisp.

Add the chives and scissor kick the pistils of Saffron.

Stir and let simmer gently.

Wring the sheets of gelatin and blend the soup with the vegetables, stirring constantly with a wooden spoon until they are well dissolved.

Add salmon eggs, reserving 1 teaspoon for the final seal.

Cover the saucepan and simmer very soft focus for other 15 minutes.

Melt a knob of butter in a pan and sauté over high heat cleaned shrimp with red mullet filets for approximately 3 minutes.

With a small knife open the oysters, remove the mussels and place on kitchen absorbent paper: tamponateli.

Lightly grease a rectangular mould; pour on the bottom a little vegetable jelly, stand over the mullet fillets, cooked beans, then a spoonful of gelatine, scampi, oysters and clams.

Alrternate so all ingredients in successive layers and pour the remaining gelatin.

Cover the surface with a piece of plastic wrap and place in refrigerator for at least 12 hours.

Serve one or two slices of Terrine to dish on a bed of Mixed Greens and sprayed with the vinaigrette.

To enrich the presentation you can garnish the plates with salmon ROE, a few leaves of dill, chervil or parsley.