Roasted Vegetable Terrine with Agar and Pepper Coulis

Ingredients

1 serving

• aubergine100 g
• zucchini100 g
• red bell pepper120 g
• agar-agar2 g
• egg1 unit · 60 g
• 0 % fresh cheese60 g
• olive oil8 g
• fresh basil5 g

Method

1. 1

   Preheat the oven to 200 °C. Slice the aubergine (100 g) and zucchini (100 g) lengthways into 5 mm strips.

2. 2

   Brush the strips with 4 g of olive oil and roast for 18 minutes, until soft and coloured.

3. 3

   Roast the whole pepper (120 g) for 20 minutes, peel it while hot under cling film, then set half aside for the coulis.

4. 4

   Whisk the agar-agar (2 g) into 50 ml of water and boil for 1 minute, whisking constantly: agar only sets once it has boiled. Let it cool to lukewarm, then trickle it into the egg (1) beaten with the 0 % fresh cheese (60 g), chopped basil (5 g), salt and pepper.

5. 5

   Build the terrine by alternating vegetable strips and the egg mixture in a film-lined mould, pressing each layer firmly.

6. 6

   Bake in a water bath for 25 minutes at 160 °C, cool, then chill for 30 minutes under a weight to compact it.

7. 7

   Blend the remaining pepper with the cooking juices, the remaining oil (4 g) and a dash of vinegar for the coulis. Turn out and slice with a serrated knife.