4
Veal head terrine with pickles, black garlic and béarnaise sauce
> 60 minutes
veal head, veal jus
***
boiling
Culinaire Saisonnier
Preparation
Add the vinegar and sugar to the water and bring it to the boil, then pour some of the liquid over the radishes and shallot rings, place in an airtight container and leave to cool. Cook the mustard seed in the same liquid for 1 hour and allow to cool. Use the blender to mix the black garlic together with the truffle jus, truffle trimmings, veal jus and caramelised onions until it forms a smooth emulsion and then season to taste with salt and balsamic vinegar.
Arrange the terrine on the plate and use a blowtorch to heat it slightly. Place the pickles and the black garlic on top of the terrine. Finish with the blanched asparagus, artichoke and croutons. Garnish with a few flowers and serve a classic béarnaise sauce separately.
Ingredients:
- green asparagus
- artichoke
- croutons
- flowers
For the terrine:
- 1 piece of veal head
- 5 l court bouillon
- 100 g freshly chopped herbs (tarragon lovage savoury chervil basil)
- 50 g truffle trimmings
- 5 tbsp sherry vinegar
- salt
- pepper
- 200 g finely chopped shallot
For the pickles:
- 500 g vinegar
- 200 g sugar
- 1 l water
- radishes
- shallot
- mustard seed
For the black garlic:
- 200 g black garlic
- 50 g truffle jus
- 50 g truffle trimmings
- 50 g veal jus
- 50 g caramelised onions
- balsamic vinegar
- salt
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
