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Char Terrine with Pear Foam, Lukewarm Radish Salad and Blue Cheese Bread

5 from 7 votes
Prep Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 277 kcal

Ingredients
 

For the char terrine:

  • 8 leaves Savoy cabbage leaves
  • 12 Pc. Wild garlic leaves
  • 4 Pc. Char fillets
  • 2 Pc. Egg yolk
  • 150 ml Cream
  • Cream
  • Pepper
  • Nutmeg
  • Dill
  • Paprika powder
  • Lemon zest

For the pear foam:

  • 0,5 Pc. Pear Nashi fresh
  • 150 ml Pear juice
  • 1 tbsp Pear Marmelade
  • 4 Pc. Sprigs of thyme
  • 75 ml Cream
  • 1 tsp Salt
  • 2 tsp Agar-agar

For the radish salad:

  • 2 bunch Radish
  • 75 g Blue cheese
  • 5 Pc. Leaves of radishes

For the dressing:

  • Olive oil
  • White balsamic vinegar
  • Garlic
  • Honey
  • Mustard medium hot
  • Salt
  • Pepper
  • Paprika powder
  • Parsley

For the blue cheese bread:

  • 400 g Wheat flour
  • 20 g Yeast
  • Salt
  • Paprika powder
  • Pepper
  • 0,4 l Water and milk lukewarm
  • 125 g Gorgonzola
  • 0,5 Pc. Onion
  • 2 Pc. Boiled potatoes

Instructions
 

For the char terrine:

  • Blanch the savoy cabbage leaves in a saucepan with a little salt for about 5 minutes, rinse with cold water and remove the thick stems, then lay out overlapping on cling film.
  • Process 3 / 4 of the char, egg yolk, spices and cream into a fine farce. Pour the farce onto the savoy cabbage leaves and smooth out.
  • Then lay out the wild garlic leaves overlapping in the middle and place thin strips of the rest of the fish on top.
  • Then roll everything up tightly lengthways, like a strudel, so that there are no more air bubbles. Put in a terrine dish and place it in a sufficiently large casserole dish with a high rim.
  • Fill up to ¾ the height of the terrine dish with almost boiling water. Poach in the middle of the oven preheated to 100 ° C for 40-50 minutes.
  • Let the terrine cool down and carve it. It can be served lukewarm or cold.

For the pear foam:

  • Cut the Nashi pear into small pieces and heat it with the pear juice, jam and spices in a saucepan for about 3 minutes. Add the cream and bring to the boil with the agar-agar for approx. 2 minutes.
  • Pour the mixture into a cream dispenser and let it cool in the refrigerator. Shake vigorously before serving and serve with the desired nozzle.

For the radish salad:

  • Clean and wash the radishes and then fry them in a pan with a little vegetable oil. Simmer for about 10-15 minutes until the color of the peel lightens slightly.
  • Meanwhile, dice the pear and cheese and mix the dressing together. Mix all ingredients well and add the warm radishes.
  • Optionally, the chopped radish leaves can be sprinkled over the salad as a fresh note.

For the blue cheese bread:

  • Preheat the oven to 60 ° C top / bottom heat. Mash the boiled potatoes with the milk-water mixture and knead into a dough with the flour, yeast, salt and spices in a bowl.
  • If this comes off the edge of the bowl, add either a little more flour or lukewarm milk as required.
  • Now cover the bowl with a cloth and let the dough rise in the warm oven for about 20 minutes. In the meantime, fry the onions until golden brown and chop the Gorgonzola.
  • Let the onions cool down a little and work into the dough with the Gorgonzola and let it rise again.
  • Put the dough into the desired shape on baking paper and bake at 180 ° C (middle rail) for 50 minutes.
  • It should be slightly crispy on the outside and still give way nicely on the inside. Tastes lukewarm as well as chilled

Nutrition

Serving: 100gCalories: 277kcalCarbohydrates: 30.6gProtein: 9.6gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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