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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Basque-Style Hake with Green Asparagus




Ingredients

for 6 people
  • 12 hake steaks.
  • 500g clams or cockles.
  • 1 bunch of asparagus.
  • 250g peas.
  • 6 hard-boiled eggs.
  • 1 large onion.
  • 3 cloves of garlic.
  • 150ml white wine.
  • flour.
  • parsley.
  • salt.
  • extra virgin olive oil.

Preparation

Start by steaming the clams. Put them in a pot with a splash of water and let them open up over medium heat.
Drain the cooking liquid and strain it through a cloth or fine-mesh sieve to catch any grit or sand. You'll want to keep this briny liquid—it adds wonderful flavor to the dish.
Boil the asparagus in salted water until they're just tender but still have a bit of bite. Set them aside for later.
Season your hake steaks with salt, then dust them lightly in flour. Fry them in hot olive oil until golden, then transfer to paper towels to soak up any extra oil.
In the same pan (add a touch more oil if needed), sauté the onion and garlic, both chopped very fine, until they're soft and fragrant.
Pour in the white wine and let it bubble away over high heat until most of it has evaporated. Then add the fried hake, the peas, that reserved clam liquid, chopped parsley, and a small glass of the asparagus cooking water.
Let everything simmer together, giving the pan a gentle shake now and then—this helps the sauce come together nicely—for about 10 to 12 minutes. Just before you take it off the heat, tuck in the asparagus spears.
Serve the hake with halved hard-boiled eggs on the side. It's the traditional way, and those yolks make the sauce even richer when you mash them in.

Enjoy!
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