Chicken terrine wrapped in zucchini

Wash the zucchini, trim the ends and slice on a mandolin about 3 mm thick, turning the zucchini a quarter turn after a few slices.

Cut the carrots into sections about 5 cm long, square into a block, then into 5 mm thick batonnets.

Bring water to a boil and salt it generously; add the salt to hot water.

Blanch the zucchini slices 2 minutes, transfer to an ice bath, drain and pat dry.

Blanch the carrots the same way for approximately 7 minutes.

Wet the countertop with a damp sponge, lay down a large plastic sheet, overlap the zucchini slices on it, top with another plastic sheet.

Turn the zucchini patchwork into the pan, press into the bottom edges to remove air pockets, remove the top plastic, and overlap more slices to cover the corners. Refrigerate.

Trim the chicken breast of connective tissue and blood spots, cut into pieces and freeze with the food processor bowl and blade for about 25 minutes so everything is very cold.

Season the chicken with salt and pepper, pulse a few times, then add lemon zest, eggs, chicken stock, white port, milk and cream to make the chicken mousse.

Fill the pan with a third of the mousse, lay lines of carrot batonnets, repeat, and cover with the remaining mousse.

Fold the zucchini over the top, seal with more zucchini slices, enclose in the overhanging plastic wrap and top with aluminum foil.

Cook in the oven in a bain-marie for one hour.

Cool to room temperature, weight the top and refrigerate overnight.

Unmould, remove excess moisture, brush with extra virgin olive oil and slice.