4
Veal head terrine with wild garlic, asparagus and peas
> 60 minutes
veal head terrine
***
frying
Culinaire Saisonnier
Preparation
Add the sugar and vinegar to the water and bring to the boil, then pour it over the asparagus together with the asparagus peel, thyme and laurel leaf. Cover and allow to cool. Add the butter to thicken the asparagus jus and season to taste. Mix the wild garlic with the oil in the thermal blender for 10 minutes at 70°C (158°F) and then pass it through a sieve.
Blanche the peas and then remove from the pods. Finish with the wild garlic oil and season to taste. To make the pea cream, fry all the ingredients together in butter and then add the white wine and stock. When it is cooked, mix in the blender and pass through a fine sieve.
Ingredients:
- crispy filo pastry with leek powder
- oregano
- artichoke foam
- wild garlic oil
- sweet-sour shallot
- cabbage flowers
- savoury gel
- veal head terrine
For the asparagus:
- 4 peeled and blanched asparaguses
- asparagus peel
- 250 g water
- 50 g sugar
- 100 g vinegar
- laurel leaf and thyme
- 100 g butter
For the peas and wild garlic:
- 200 g wild garlic
- 500 g vegetable oil
- peas in the pod
- wild garlic oil
For the pea cream:
- 100 g shallot
- 50 g butter
- 50 g smoked bacon cubes
- 2 cloves of garlic
- 3 tbsp white wine
- 500 g peas
- 250 g chicken stock
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