Vegetable Terrine with Pickled Mackerel

Tomato stock:

Finely grind all ingredients in a hand mixer and then pass through a dish rim so that the liquid remains clear. Weigh out liquid and bind with the appropriate mass of agar agar and gelatin.

Vegetables:

Peel the peppers and cut them into quarters, cut the melanzani as well as the zucchini lengthwise into 4 mm thick slices. Remove the stalks from the shitake mushrooms. Sauté all vegetables one by one in olive oil with spices and herbs until golden brown.

Terrine:

Spread out casserole dish with plastic wrap. Layer vegetables and onions in alternating layers, fill with tomato sauces. Cover terrine and refrigerate 6 hours form.

Pesto:

Toast pine nuts in a frying pan without fat until golden brown. Place garlic, parsley leaves, arugula, Parmesan and olive oil in a narrow tall container and blend finely with a hand blender. Season vigorously with salt and freshly ground pepper.

Serving:

Remove terrine from mold and remove foil. Cut the terrine into 2 cm thick slices and place them in the center of the plate. Now drizzle with a little pesto. Serve with Parma ham, ciabatta bread and marinated mackerel.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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