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TERRINE DE SALMÃO, ALHO-PORÓ E TOMATE SECO

01:19Estratégias Empreendedoras para o Sucesso Financeiro


Ingredientes (6 pessoas)                                                                                                        

   6        crêpes                                                                                                                                   
                                                                                                                                                          
Terrine:                                                                                                                                              
   600     gr de alho-poró                                                                                                                      
   300     gr de filé de salmão                                                                                                               
   200     gr de tomate seco, cortado em tiras                                                                                        
   1        colher (sopa) de manteiga para untar o salmão                                                                        
             vinagre de vinho branco                                                                                                         
   3        tomates, sem pele e sementes, picados                                                                                  
   75      ml de azeite de oliva                                                                                                               
   ½       maço de cebolinha francesa, picada                                                                                       
   40      gr de gelatina em pó, sem sabor                                                                                             
   100     ml de vinho branco                                                                                                                 
             sal e pimenta moída na hora                                                                                                   
Molho:                                                                                                                                               
   2        tomates, sem pele e sementes, picados                                                                                  
   ½       maço de cebolinha francesa                                                                                                   
   1        colher (café) de estragão                                                                                                        
   ¼       cebola picada                                                                                                                        
   1        colher (sopa) de pimenta verde                                                                                               
   2        colheres (sopa) de azeite de oliva                                                                                           
             sal e pimenta moída na hora                                                                                                   
                                                                                                                                                          
Corte o alho-poró no tamanho da terrine e cozinhe em água e sal. Coloque em água gelada, escorra e deixe-o em papel absorvente. Unte o salmão com a manteiga, tempere com sal, gotas de vinagre e leve ao forno por 4min. Misture o tomate com a cebolinha e tempere com sal, pimenta e azeite. Dissolva a gelatina no vinho branco com gotas de vinagre e reserve.  
                                                                                                                                                          
Montagem:                                                                                                                                         
                                                                                                                                                          
Forre o fundo e os lados de uma terrine com os crêpes, deixando sobrar massa suficiente para cobrir. Coloque metade do alho-poró e adicione 2 colheres (sopa) de gelatina. Arrume o salmão e, em seguida o tomate seco. Cubra com o restante do alho-poró e adicione o tomate fresco com a cebolinha. Distribua a gelatina restante. Feche os crêpes e leve à geladeira. Sirva sobre o molho e acompanhada de alface.

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