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Easy fish terrine

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Cyril Lignac vegetable minestrone


INGREDIENTS: 4 PERS.

  • 2 zucchini cut into cubes
  • 1 pink Roscoff onion, peeled and chopped
  • ½ fennel, washed and cut into cubes
  • 1 to 2 stalks of celery, washed and cut into cubes
  • 6 button mushrooms, washed and cut into cubes
  • 1 slice of peasant bacon or smoked bacon
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 liters of stock cube
  • 1 carrot, cut into small cubes
  • 1 turnip cut into small cubes
  • 50g tomato paste
  • 80g of small risetto-type pasta
  • 1 slice of toast
  • 30g of parmesan
  • Olive oil
  • Fine salt and freshly ground pepper


UTENSILS:

  • 1 saucepan + 1 spatula
  • 1 pan + 1 spatula
  • 1 saucepan + 1 spatula

PREPARATION:
  1. In a saucepan, pour the broth with the carrot and turnip. Let it cook.
  2. In a pan, pour a dash of olive oil, add the onion, season with salt, add the fennel, cook for 3 minutes, searing well. Reserve in a bowl. Repeat the operation to cook the celery with the mushrooms. Finally cook the zucchini on their own. While the vegetables are cooking, in a pan, color the slice of bacon with the sprig of rosemary and the sprig of thyme. Pour into the vegetables.
  3. In a saucepan, pour the slice of bacon and the vegetables, mix and add the tomato paste, mix again. Pour in the broth without the vegetables. Let cook gently for 15 minutes.
  4. After 15 minutes of cooking, pour the pasta into the minestrone, cook for 5 minutes, serve with the toast and Parmesan in a deep plate.
  5. After 15 minutes of cooking, pour the pasta into the minestrone, cook for 5 minutes, serve with the bread and Parmesan cheese in a deep plate.
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