Poultry – Morel – Terrine

Ingredients for 6 servings:

• 350 g chicken breast fillet(s)
• 50 g bacon, streaky, in cubes
• 1 small onion(s)
• 25 g morels, dried
• 80 g double cream
• 1 egg(s), of which the egg white
• 4 cl wine, Vin Santo or other southern wine
• 25 g chopped pistachios
• 4 slice(s) ham, raw, mildly smoked
• 1 tbsp marjoram, dried
• salt and pepper
• some butter

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

a fine starter from the steamer

Rinse the dried morels thoroughly and soak in lukewarm water for about 2 hours. Then drain and squeeze dry liquid. Finely chop the onion. Fry the bacon in a little butter, sauté the onion in the bacon fat, and add the morels. Fry for about 2 minutes, deglaze with Vin Santo, and reduce. Let cool and cut the morels into coarse strips. Cut the chicken breast fillet into strips; set 100g aside and let the rest freeze briefly. Puree the frozen chicken with the double cream in a food processor, add the marjoram, salt and pepper, and chopped pistachios, and mix in about 2/3 of the morel mixture. Set the rest aside. Beat the egg whites until stiff and fold in the beaten egg whites. Line a terrine dish with baking paper, then line it with 4 slices of ham. Pour in about half of the meat filling, arrange the chicken breast strips on top, sprinkle with salt and pepper, and cover with the fried morels. Then spread the remaining meat filling over the meat and cover with the overlapping ham slices. Cover. Steam the terrine for 40 minutes at 100°C. Let it cool, slice, and serve on salad.