Autumn vegetable terrine

The Autumn vegetable terrine

By Philippe Laruelle

Ingredients

Serves around 8

For a log mould 30 cm

Réf : 3205.30

Neutral stuffing

  • 700 g white fish meat (pike-whiting, for example, or chicken if wished)
  • 1 egg
  • Juice of 1/2 lemon
  • 150 g hazelnut oil
  • 8 g freshly ground salt
  • 2 g freshly ground white pepper

Filling (feel free to alter according to your market)

  • 3 orange carrots
  • 3 yellow carrots
  • 3 purple carrots
  • 1/2 a celery root
  • 1/2 a long white radish (Daikon)
  • Green kale

Instructions

Making the stuffing:

Cut the fish meat into small cubes and set aside to chill.

Place it in the bowl of a very cold mixer together with the lemon juice. Mix until a ball is formed. Add the egg, salt and pepper, then gradually whisk in the oil. 

Keep cold.

 

Preparing the vegetables:

Remove leaves from cabbage, cut out central rib and cook à l'anglaise*. Cool and dry thoroughly on a tea towel.

Peel all the other vegetables and cut them into large sticks. Cook separately à l'anglaise*. Cool and dry thoroughly on a tea towel.

 

*Cooking à l'anglaise: immerse your vegetables in a large volume of boiling salted water. Once cooked, dip them in iced water.

 

Assembly:

Line your terrine mould with cabbage leaves. 

Line with neutral stuffing.

Arrange the vegetable sticks uniformly, making sure you have a little stuffing between each so they hold up well after cooking, until all ingredients are used up.

Cover with cling film

 

Cooking:

Cook in a bain-marie or in a steam oven at 80°C (until the temperature reaches 70°C in the middle)

Cool overnight.

 

Plating :

Slice and serve with a hazelnut vinaigrette (mix of sherry vinegar, hazelnut oil, salt and freshly ground pepper and crushed roasted hazelnuts)

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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