Sweet veal terrine with truffles and pickles
Terrines were the apotheosis of the big kitchen for a while, later – perhaps because they were very time consuming – they became obsolete. Joan Roca restores them with this sublime recipe.
Chef: Joan Roca
Joan Roca is one of the three pillars that support this miracle called Celler de Can Roca. His specialty is salty cuisine. An educated, sensitive and discreet person, he is admired and loved by all his colleagues.
- 1 ripe tomato
- Beet sprouts
- 2 tablespoons truffle oil
- 1 through
- 2 cloves garlic
- 1 onion
- 1 carrot
- 300 g of veal legs
- Boil sprouts
- Reduced cooking depth
- Arugula sprouts
- ¼ red wine
- Extra virgin olive oil
- 80 g of shallots
- 160 g mushroom (flu)
- 40 g butter
- 200 g marinated gherkins
- 1.2 g agar-agar
- Sprouted soybeans
- 600 g veal cheek
- Place the well-cleaned cheeks in a container covered with cold water. While in another casserole, stew the chopped vegetables with a little olive oil.
- When the cheeks boil, drain them and transfer them to the vegetable pot to fry together.
- Once the whole is well reddened, moisten with red wine, boil a little and cover with water.
- Simmer for 4 hours.
- Once cooked, drain and cool. Pass the juice through a fine strainer. Cook to reduce until a caramel sauce is obtained.
For veal legs
- Put the veal legs in a saucepan of cold water until boiling. Add water to cover well. Cook for 4 hours on very low heat.
- Drain and allow to cool slightly.
- While still warm, debone and place in a rectangular tub so that when cooled they seal in the shape of a mold.
For the doxels
- Peel and chop the shallots very finely and just like the mushroom.
- Stew onions in butter.
- When it starts to have a nice golden color, add the sponge. Cook for about 20 minutes until the bolt is right.
For the formation of terrine
- Cut the cheek into slices with a knife or knife.
- Do the same with the beef tenderloin and the truffle.
- In a rectangular shape, collect superimposed layers of cheeks, legs, truffles and panties. Carry out this operation until the terrine is finished, always assuming that it will be with the layer of cheeks with which it will have to be finished.
- Cook the terrine in the oven for 30 minutes at 100 ° C. After the time has elapsed, cool and press to homogenize the layers.
For the pickle sauce
- Mix the pickles to get their juice.
- Heat with agar-agar so that it is hydrated. Cool and pass through a mixer to obtain a smooth and homogeneous sauce.
- Cut the terrine into rectangles 8 x 5 cm. Heat in a steam bath.
- Place a portion of hot terrine on each plate and serve with a few drops of pickle juice, truffle oil, sprouted bean sprouts, beets and chervil.
- Sauce with reduced bottom for cooking
I will see you on another recipe.
David from 55000 Recipes