Asparagus terrine with prawns
- Wash the green asparagus, peel the lower third, cut off the woody ends and arrange the spears in the shallow steamer basket. Wash the white asparagus, peel, cut off the woody ends and also arrange the spears in the shallow steamer basket.
- Pour 1 litre of vegetable stock (at room temperature) into the blender jug. Attach the deep steamer basket on the blender jug, hang the shallow steamer basket in it, close and cook with the steamer button/10 minutes. Add the peas to the asparagus and cook everything again with the steamer button/5 minutes, while interrupting the heating-up time.
- Then remove the steamer attachment and allow the asparagus and peas to cool down until needed again. Empty the blender jug.
- Soften the gelatin in a bowl in cold water according to packet instructions. Put the butter into the blender jug and, with the measuring beaker in place, melt for 1 minute/100 °C/speed setting 1. Add the ready-to-cook prawns, ½ teaspoon of salt and 2 pinches of pepper, and, the measuring beaker not inserted, cook with the reverse button/5 minutes/100 °C /speed setting 1. Check that the prawns are cooked, and, if necessary, continue to cook for a few minutes longer. Decant the prawns and allow to cool down until needed again. Clean and dry the blender jug.
- Wash the dill, chervil and chives and shake them dry. Remove the dill tips and chervil leaves from their stalks and put the tips and leaves in the blender jug. Snip the chives into fine little rolls and also place in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug.
- Add the soured cream, yoghurt and lime juice to the blender jug and, with the measuring beaker in place, mix for 25 seconds/speed setting 4. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2. Then decant the herb mixture, leaving 4 tablespoons in the blender jug.
- Squeeze out the gelatin, add to the herb mixture in the blender jug and, with the measuring beaker in place, melt for 2 minutes/50 °C /speed setting 2.
- Using the spatula, scrape the gelatin from the base of the blender jug, add the rest of the herb and cream mixture and, with the measuring beaker in place, mix for 25 seconds/speed setting 3.
- Place the blender jug in the refrigerator for 10 minutes to allow the herb mixture to begin to gel slightly. (Alternatively, decant the mixture into a bowl and place in the refrigerator for 10 minutes.)
- Line a loaf tin with cling film and create a thin layer of the herb mixture on top. Then add the asparagus spears, prawns and peas in alternate layers with the herb cream between each layer – ensuring that the last layer is the herb mixture. Cover the terrine with cling film and put it in the refrigerator to set for 6 hours.
- Turn out the terrine, cut into 12 slices and serve.
The terrine will be even more delicious if you use ready-to-cook crayfish tails instead of prawns.
Bon appétit with Monsieur Cuisine