{"id":9066,"date":"2017-08-04T14:17:21","date_gmt":"2017-08-04T14:17:21","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/terrine-mer-chlorella-2\/"},"modified":"2017-08-04T14:17:21","modified_gmt":"2017-08-04T14:17:21","slug":"terrine-mer-chlorella-2","status":"publish","type":"post","link":"https:\/\/www.echlorial.com\/blog\/terrine-mer-chlorella-2\/","title":{"rendered":"Seafood terrine with chlorella"},"content":{"rendered":"\n

Serves 6 – 30 minutes<\/span><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

– 25 cm cake tin (approx.) and baking paper<\/span>
– 8 carrots<\/span>
– 3 parsnips<\/span>
– 3 broccoli florets<\/span>
– 4 eggs<\/span>
– 40 cl cream<\/span>
– salt, pepper, Espelette peppers<\/span>
– 1 teaspoon chlorella powder<\/a><\/span><\/p>\n\n\n\n

Instructions<\/h3>\n\n\n\n

– Steam the prepared vegetables. The carrots should be cut lengthwise, and the broccoli separated into florets. The vegetables should remain slightly firm.<\/span>
– Prepare the mixture: whisk the eggs, add the cream, salt, pepper, a dash of Espelette pepper and the Chlorella.<\/span>
– Place the baking paper in a cake tin to make it easier to remove the terrine from the tin.<\/span>
– Pour a little of the mixture into the bottom of the tin, then arrange the vegetables so that the cross-section of the terrine is harmonious in color. Pour in the rest of the mixture, which should finish filling the mold. Fold back the baking paper and bake in a bain-marie for around 50 minutes.<\/span>
– Don’t remove the terrine from the mould until it has cooled down.<\/span>
– Prepare the terrine the day before and serve with mayonnaise or Greek yoghurt, seasoned with salt and pepper and a little mustard<\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 6 – 30 minutes Ingredients – 25 cm cake tin (approx.) and baking paper– 8 carrots– 3 parsnips– 3 broccoli florets– 4 eggs– 40 cl cream– salt, pepper, Espelette peppers – 1 teaspoon chlorella powder Instructions – Steam the prepared vegetables. The carrots should be cut lengthwise, and the broccoli separated into florets. The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[75],"tags":[],"acf":[],"yoast_head":"\nSeafood terrine with chlorella<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.echlorial.com\/blog\/terrine-mer-chlorella-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seafood terrine with chlorella\" \/>\n<meta property=\"og:description\" content=\"Serves 6 – 30 minutes Ingredients – 25 cm cake tin (approx.) and baking paper– 8 carrots– 3 parsnips– 3 broccoli florets– 4 eggs– 40 cl cream– salt, pepper, Espelette peppers – 1 teaspoon chlorella powder Instructions – Steam the prepared vegetables. 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