Zucchini terrine with seaweed vinaigrette

Chef Alexandra Beauvais shares her recipe for zucchini terrine with seaweed sauce.

Entrée

🥒 Ingredients:

✔️ 800 g zucchini 

✔️ 1 onion 

✔️ A few sprigs of chives

✔️ 6 eggs

✔️ 200 g heavy cream (or plant-based substitute)

✔️ 1 heaped tablespoon potato starch 

✔️ 1 generous pinch of nutmeg

✔️ ½ tsp. spices (such as curry)

✔️ 1 level tablespoon of flaked seaweed

✔️ 5 tbsp olive oil

✔️ 2 tbsp cider vinegar

✔️ 1 tsp seaweed mustard

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

1. Line the inside of a cake pan with parchment paper.
2. Preheat the oven to 150°C (gas mark 5).
3. Wash the zucchini thoroughly.
4. Peel and finely chop the onion.
5. Grate the zucchini.
6. Chop the chives.
7. Pour a drizzle of olive oil into a frying pan, add the zucchini, and cook over low heat for 2 minutes.
8. Break the eggs into a bowl and beat them into an omelet.
9. Mix the cornstarch with a little crème fraîche and a dash of water.  
10. Pour over the eggs. Add the rest of the cream, chives, curry powder, nutmeg, and season with fleur de sel and pepper.
11. Mix well and add the zucchini. Pour into the cake pan, spreading the zucchini evenly.
12. Heat water for the bain-marie.
13. Place the baking tray in the oven, place the terrine on top, then pour the hot water into the bottom of the baking tray. Bake for 40 to 45 minutes.
14. Remove from the oven, leave to rest and chill.
15. Serve with the seaweed vinaigrette.

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