Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Spring Vegetable Seafood Terrine Plate Presentation

Name: Spring Vegetable Seafood Terrine Plate Presentation
Cuisine: American
Ingredients: 1 Small carrot tumbleweed; 1 slice Spring Vegetable Seafood Terrine, ½-in. (1.25-cm) thick and about 4 oz (120 g); 2 fl oz (60 mL) Lemon Mayonnaise Sauce for Seafood, in squeeze bottle; 5 3-in. (8-cm) asparagus spears, peeled, blanched à point, and refreshed

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

5 3-in. (8-cm) asparagus spears, peeled, blanched à point, and refreshed
1

Americas
United States
Starter
Spring
Winter
Summer

Method

Procedure

Plating

Arrange the asparagus spears on a cool 10-in. (25-cm) plate with the butt ends in the center and the tips fanned fr