Potato terrine with truffles

The original recipe for this dish is from a restaurant situated high above the second biggest lake in Sweden, Vättern. The restaurant is not among the best in Sweden but the view is. This terrine is delicious and can be served to all kind of meat and together with mushrooms. In this version we used fillet of veal but pork fillet or beef also works fine. The recipe is too much for four persons. That’s why we made a starter of the left overs.

Potato terrine with truffles, veal, mushrooms and veal broth

Terrine

  • 1 kg pealed and finely grated potatos (squeeze out the starch=water)
  • 150 g grated parmesan cheese
  • 1,5 dl cream
  • 2 egg yolks
  • 1 tbsp truffled oil
  • 600 g fillet of veal

Veal broth with red onions

  • 4 dl veal broth
  • 1 red onion, chopped
  • 1 chopped garlic clove
  • 1 dl red wine
  • 1 tspn sugar
  • 5 peppercorn

Mix all ingredients to the terrine and add pepper and lots of salt (potato needs a lot). Wrap an oven proof terrine dish with plastic wrap and fill with the potato mix. Bake in 120⁰ C oven for 2 h. It should not get any colour. Put press on the terrine so that it will be easy to cut into slices. Before serving, cut it into pieces and warm in oven.

Fry the veal on all sides and bake in 120⁰ C until the temperature of the meat reaches 55⁰ C. Let it rest in paper for 10 min before serving.

Fry the red onion and garlic in some butter. Add the sugar and caramelize. Add wine, broth, peppercorns and simmer until the half remains. If needed add thickening. Remove peppercorns and season with salt and more pepper if needed. Serve with fried mushrooms.

Terrine with mushrooms and roasted ham

  • Four slices potato terrine
  • 150 g mushrooms
  • 1 garlic cloves, chopped
  • 2 spring onions chopped
  • chives
  • 1 dl cream
  • 1 tbsp soy sauce
  • salt and pepper
  • 4 slices of ham

Start with roasting the ham on oven paper in 200⁰ C until they are crispy. Should take about 10 min. Remove and let the cool down. Decrease the oven heat to 100⁰ C and let the slices of terrine get warm. Meanwhile make the mushroom stew.

Cut the mushrooms in quarters. Fry the white part of the spring onions and garlic in some butter. Add the mushrooms and fry on medium heat. After 5-10 min add the cream and the soy sauce. Simmer for 2 min and then add the green from the spring onion and simmer for 2 more minutes. Season and add chives before serving.

Music: Koop

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