Salmon trout terrine with watercress sauce - The recipe

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Preparation of salmon trout terrine:  

1. Slice the courgettes thinly lengthways, blanch them and cool them in water and ice. Dry them and lay them side by side on cling film, alternating and slightly overlapping the yellow and green courgette slices.  
2. Clean the trout and put it in the blender with the ricotta cheese, egg, cream, oil, salt and pepper. Once blended, add the finely chopped chives.  
3. Transfer the mixture into a pastry bag and spread on the courgettes.   
4. With the help of the foil, roll the courgettes into a roll.  
5. Place the roll in a vacuum bag and steam at 65° for 30 minutes.   
6. Leave to cool and cut the terrine into 5/6 cm logs.

Preparation of watercress sauce: 

1. Put the watercress, sour cream and mustard, salt and pepper in the blender and emulsify with olive oil in a drizzle.  
2. Keep some cress leaves and shoots aside for decoration of the dish.  

Preparing the root decoration:  

1. Thinly slice, with a mandoline or slicer, the purple potato, celeriac and parsnip. Heat the frying oil to 170° and fry the root slices.  
2. Prepare the mashed potatoes according to the classic method and put them in a piping bag. 
3. For the vinegared radishes, prepare a syrup from: water, white wine, vinegar, cinnamon, star anise, bay leaf, sugar and salt. Boil the ingredients for 20 minutes and then cook the radishes in the syrup for 7 minutes. Allow the radishes to cool and cut them into wedges. 

Serving:

1. Place the terrine log on the plate and add the mashed potatoes on top using the sac à poche. Decorate the mashed potatoes with the root chips, the acetate radish slices, sprouts and watercress leaves.  
2. Pour the watercress sauce onto the plate and finish with the char roe. 

A recipe by Chef Tito Modugno of Tenuta Castello di Morcote.