Barbecue potato terrine

For the potato terrine:

• Line a rectangular mould with greaseproof paper.
• Peel and wash the potatoes.
• Cut the potatoes, as thin as possible, in the slicer or with a mandolin. Do not wash them, it is necessary that they remain with their starch so that they detach with the friction of the blade.
• Grate the parmesan cheese.
• Melt the butter.
• Put a layer of potatoes in the mould, brush over some butter, season with salt and grated Parmesan cheese. Repeat the operation until you get a height of potato layers of about 4 centimetres.
• Cover with greaseproof paper and press down on the layers of potatoes.
• Place in the oven at 180 ºC, with a weight on top, and cook for about 50 minutes, until a skewer can be inserted without resistance in the central layers.
• Remove from the oven and leave to cool.
• Once cooled cut portions of 3x3 centimetres.

For the barbeque sauce.

For decoration:

• Select some microprouts of Sakura mix.

SET UP

• Fry the portions of terrine until golden brown.
• Heat the barbeque sauce.
• Arrange the fried terrine portions on a tray and cover them with the barbeque sauce.
• Decorate with the microsprouts.