Asparagus / Bitter Greens / Citrus / Shoyu / Olive Oil
Method
- Prepare all the ingredients as described.
- Prepare the terrine one day in advance.
- Preheat oven to 350°F.
a. Place the scallops salt and pepper and the egg white in a food processor. Puree into a smooth paste.
b. Add the cream and mix in until smooth – not longer than 45 seconds. - Place the scallop puree in a large bowl over ice.
- Fold in the lobster, rockfish pieces and the herbs.
- Fold in with a rubber spatula, incorporating all ingredients well.
- Transfer the mixture into a loaf pan; be sure to press the seafood mixture into the corners (wet your spatula with cold water and use it to create a smooth surface).
- Place your terrine in a water bath and bake for 45 minutes to and hour; or until a thermometer registers 145°F.
- Let the terrine stand at room temperature for and hour; place in the refrigerator.
- When completely cool, cover with plastic wrap.
- Preheat oven to 350°F.
On the day you will serve
- Prepare all the salad ingredients as described.
a. Make a “broken” vinaigrette with the reserved juice, soy sauce and olive oil, whisk all together. - Remove the terrine from the mold.
- Carefully slice the terrine (an electric knife works great).
- Decorate your plates with the terrine slices and salad ingredients.
- Serve with warm French bread.
