Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Spring Vegetable Seafood Terrine Platter Presentation

Name: Spring Vegetable Seafood Terrine Platter Presentation
Cuisine: American
Ingredients: 1 Spring Vegetable Seafood Terrine; 1½ qt (1.5 L) Seafood Aspic for Coating, optional; 3 Carrot tumbleweeds; 3 cups (240 mL) Lemon Mayonnaise Sauce for Seafood; 1 oz (30 g) Mild flavor microgreens or parsley

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Spring Vegetable Seafood Terrine
1½ qt (1.5 L) Seafood Asp

Americas
United States
Starter
Summer
Winter
Spring

Method

Procedure

Presentation

Cut the terrine into about six ½-in. (1.5-cm) slices, leaving a grosse pièce about 4 in. (10 cm) in len