Chicken and fennel terrine

01348 FENNEL TERRINE and chicken INGREDIENTS 4 PEOPLE 500 g 350 g of spinach, carrots, fennel, 150 g 100 g of boiled peas, butter, nutmeg, white pepper, salt.

for the mousse of chicken: 750 g boned and cooked chicken, 1 egg, 45 g of butter, 175 g cream.

Peel PROCESS spinach, fennel and carrots.

Pour on boiling water spinach to burned.

Slice slices carrots, sliced fennel and boil them separately in salted water.

Al dente, drain and sprinkle with salt and pepper.

Drain the liquid from peas to keep if under glass.

Cut the chicken breast pieces, frullatelo in a food processor and add the egg and softened butter.

Transfer the mixture into a bowl and immerse in a bowl with ice water.

Gradually add the cream, stirring.

Season with salt, pepper and nutmeg.

Rectangular mould lined with spinach leaves, spread on the bottom a layer of mousse and then arrange sliced carrot.

Cover with other mousse.

Spread fennel slices then alternate to other carrots and peas.

Distributed other mousse.

Keep it up until exhaustion ingredients.

Finish with a layer of mousse, then cover with the sbordante part of the spinach leaves.

Cover the Terrine with parchment paper and place in a baking pan disposable aluminum.

Pour in boiling water to halfway up the bowl and place in the oven, Bain-Marie, cooking for about an hour until the mousse will be solidified.

Remove it from the water bath and allow to cool in the mould.

Drafted and sliced at the table.