Pork, Zucchini, Cherry, Tomato and Onion Mosaic
Source: Restaurante Sant Pau/Chaf Carmen Ruscalleda
Servings: 4

Pork meat:
4 feet, 2 knuckles, 2 cheeks, 1 tongue
2 leeks, white part only
1 carrot
1 stalk of celery
Thyme, parsley
White and black sausage
Oil
Salt, allspice
Almond powder
1 egg yolk
1 zucchini
Flower petals
Cherries, pitted and cut into quarters

Batter for zucchini and flowers:
Flour
Ice water
Salt and white pepper
Tomato and Onion
New or young onion
Grated tomato
Salt and pepper
1 drop of vinegar

Sauce:
2 onions
2 tomatoes
2 small cayenne peppers
500 ml (2 c.) demi-glace
A drizzle of oil

Preparing the mosaic:

Thoroughly clean the pork meat and bring to a boil in water with the leek, carrot, celery, thyme and parsley; simmer for 3 hours.

Drain and bone the meat.

Line a terrine with plastic wrap; cut the sausage in half and remove the skin;

Place alternate layers of pork meat and sausage into the terrine; press down well. Refrigerate.

Shortly before serving, unmould the terrine and trim into a neat shape. Coat with oil, season with a little salt and allspice, sprinkle with almond powder and brush with beaten egg yolk.

Place into a 190° C (375° F) oven for 10 minutes.

Zucchini:

Cut the zucchini into "pont-neuf," that is, sticks 1 cm on each side and 6 to 8 cm long;

combine flour and ice water to make a thin batter (see note above); season with salt and white pepper;

salt the zucchini; dip in flour and shake off the excess; dip into the batter; fry in hot oil until the batter is crispy.

Flowers:

Cook the flowers in the same way, dipping each petal into the batter.

Tomato and Onion:

Grate the tomato; chop the onion finely; combine; season with salt, pepper and a drop of vinegar.

Making the sauce:

In a saucepan, gently sauté 2 onions and 2 cayenne peppers in very little oil until they colour slightly.

Add the demi-glace and let thicken until a velvety sauce is formed. Check the texture and correct the seasoning if necessary.

Presentation:

Place the tomato and onion "salsa" and the cherries on the bottom of the plate;

Stack a few zucchini sticks on the plate, one on top of the other perpendicularly.;

lay a slice of the terrine on top. Garnish with the flower petals.

Decorate with some small pools of the sauce and serve the rest on the side.