Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Mediterranean vegetable terrine with creamy burrata
Anyone who loves cooking with vegetables will adore this exquisite terrine — everything here is made completely from scratch.
Ingredients: 4 servings
For the vegetable terrine
| Ingredients | ||
|---|---|---|
| 500 | g | bell peppers, red and yellow |
| 250 | g | tomatoes |
| 500 | g | large aubergines |
| 6 | tablespoon(s) | olive oil |
| 1-2 | cloves | garlic |
| 1 | handful | parsley, picked |
| 1 | tablespoon(s) | thyme leaves |
| Zest of 1 lemon | ||
Preparation
Preheat the oven to grill mode (fan setting). Halve and deseed the peppers, then place them cut-side down on a baking tray lined with baking paper. Grill until the skins blister and char heavily. Transfer to a plate and place inside a plastic bag — the trapped steam will make peeling much easier.
Reduce the oven temperature to 200°C fan.
Slice the tomatoes into rounds about 1 cm thick. Slice the aubergines lengthwise into slices about 1 cm thick. Arrange them side by side on a baking tray lined with baking paper, brush lightly with olive oil, season with salt, and roast for about 20 minutes. If necessary, work in batches while peeling the peppers.
Finely chop the garlic and parsley and mix with the thyme leaves and lemon zest.
Line a terrine mould with cling film, leaving enough overhang on both long sides. Arrange the nicest aubergine slices side by side across the width of the mould so that the sides are also lined with aubergine (do not trim any overhanging slices).
Layer the remaining vegetables tightly and alternately into the mould, seasoning between the layers with the herb mixture. Fold the overhanging aubergine slices and cling film over the top, weigh the terrine down, and chill overnight.
To serve
| Ingredients | ||
|---|---|---|
| 4 | burrata | |
| 1 | handful | rocket |
| 3 | tablespoon(s) | olive oil |
| Salt | ||
| Freshly ground black pepper | ||
Turn the terrine out using the cling film and carefully cut into slices about 1½ cm thick.
Serve with burrata and rocket, drizzle with olive oil, season with salt and pepper, and enjoy.
Wine recommendation
Pale pink, silver reflections. Delicate cherry fruit, white apple, a hint of rind, smoky minerality. Medium body, fresh pome fruit, fresh acidity, mineral lemon finish, a hint of...
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