Zucchini Chicken Terrine

Von Bruno Albouze · 90 Min.

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Zubereitung

1. Wash the zucchini, trim the ends and slice into 3 mm thin slices on a mandoline, using the hand guard. Rotate a quarter turn after a few slices, repeat twice, keeping the heart intact.
2. Peel the carrots, trim both ends, cut into 5 cm sections, square them into a block, then cut 5 mm planks and 5 mm bâtonnets.
3. Boil the water with the coarse salt. Blanch the zucchini slices for about 2 minutes, then move them to an ice bath until supple but still green. Drain and lay on paper towels.
4. In the same water, cook the carrot bâtonnets for 7 minutes, then ice bath, drain and refrigerate.
5. Line a loaf pan with plastic wrap on a damp-sponge-steadied counter. Overlap zucchini slices across two-thirds of the pan, press out air pockets, then overlap more slices to cover the corners. Refrigerate.
6. Trim the white connective tissue and blood spots from the chicken breast, cut into pieces, and chill with the food processor bowl and blade for about 25 minutes.
7. Place the very cold chicken in the food processor with salt and pepper and pulse a few times. Add the cold eggs and mix for 15 seconds. Add zest, chicken stock and porto and mix. Add cold milk and cream and purée. Keep refrigerated.
8. Fill the pan with a third of the mousse, lay lengthwise lines of carrot bâtonnets, and repeat. Close with zucchini slices, fold the plastic over, and cover with foil.
9. Preheat the oven to 150°C. Bake the terrine in a hot bain-marie for 60 minutes, until the internal temperature reaches 75°C. Rest it out of the bain-marie for an hour, then press under paper towels, a tray and weights, and refrigerate overnight.
10. Remove weights, tray, foil and film, unmold onto a board, blot the liquid, brush with olive oil. Keep covered in the fridge up to 4 days, away from freezing. Slice and garnish with diced carrot, crushed pistachio and a drizzle of olive oil.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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