Cooking Instructions
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Step 1
Peel and dice the
Potatoes (100 g)
.
Step 2
Place the
Erbsen (150 g)
and diced potato in the perforated cooking tray. Put the stainless steel tray into the cold cooking space. Steam.
Step 3
Steaming 100°C for 15 Mins
Step 4
Put the steamed vegetables in a deep bowl and allow to cool.
Step 5
Coarsely chop the
Spring Onions (2 bunches)
. Peel and slice the cloves of
Garlic (2 cloves)
.
Step 6
Heat the
Öl (as needed)
in a frying pan. Sauté the bunching onions and garlic, then add to the steamed vegetables.
Step 7
Line a terrine mould with cling film, leaving enough overlap to cover the top.
Step 8
Coarsely chop the
Arugula (15 g)
, add to the vegetables and finely purée everything. Season with
Salt (6 g)
and
Pfeffer (to taste)
. Stir in the
Crème Fraîche (30 g)
and
Eigelb (1)
yolk.
Step 9
Add a pinch of salt to the egg white and beat until stiff. Gently fold the stiff egg white into the pea cream.
Step 10
Spoon the pea cream into the prepared terrine mould and smooth the top. Fold the overlapping cling film over the top.
Step 11
Place the terrine mould on the perforated cooking tray and then put the tray into the cold cooking space. Steam.
Step 13
Steaming 90°C for 25 Mins
Step 14
Leave the terrine to chill in the refrigerator for at least half a day.
Step 15
Toast the
Pine Nuts (9 g)
.
Step 16
Cut the
Rauchlachs (100 g)
into thin strips.
Step 17
Put the
Pfeffer (to taste)
and
Olive Oil (45 mL)
in a bowl, season with
Salt (2 g)
and
Essig (30 mL)
and mix together well.
Step 18
Toss the
Arugula (150 g)
in the vinaigrette and divide between the 6 plates.
Step 19
Turn out the terrine, peel away the cling film and cut into approx. 2 centimeter thick slices. Arrange two slices of the terrine on top of the salad.
Step 20
Sprinkle the strips of salmon and the pine nuts over the rocket.
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