Hello! Since it’s been a bit of a popular topic, I’d like to write about a French cooking workshop I attended in the past. I’ll also include the recipes from that time, but I must mention that the terrine I’m introducing today requires some effort and a bit of skill to make at home. If you’re looking to create something elaborate or add a touch of luxury to your table, I encourage you to give it a try.
Our instructor was Mr. Naoki Matsuzawa, the Executive Chef of the renowned restaurant “Le Sinfonie Gâteau,” known for its delicious terrines. He has maintained a Michelin one-star rating in the Tokyo Michelin Guide for 12 consecutive years! Truly, he offers a taste of the depth of terrine craftsmanship. Now, please enjoy these three exquisite terrine recipes he graciously shared with us.
errine of seafood and potato with truffle flavor
A terrine where you can enjoy the simplicity of the umami and sweetness of seafood and potatoes. The aroma of truffle envelops the entire dish, making for a delightful aftertaste.
(For one terrine mold with a diameter of 32cm)
Ingredients:
Cabbage … As needed
Salmon … 340g } A
Scallops … 300g } A
Imitation crab sticks … 16 sticks } A
Potatoes (cut into 2mm cubes) … 135g } A
Truffles (finely chopped) … 28g
Potato puree (May Queen) … 210g
Heavy cream (47%) … 250g } B
Unsalted butter … 135g } B
Salt, pepper, truffle oil … As needed
Instructions:
Boil the cabbage and ingredients A separately, then drain off excess water.
Melt ingredients B together in a saucepan. In a food processor, combine the potato puree with B, gradually adding it in.
Transfer to a bowl, add the diced potatoes from step 1, black truffles, and, if available, season with truffle oil and salt and pepper.
Line the inside of the terrine mold with three layers of plastic wrap to prevent air from getting in, then line with cabbage. Fill with the mixture from step 3 and the seafood.
Place a weight on top, then refrigerate overnight to firm up.
Salmon Rillette in Terrine
This recipe is said to be used as a substitute for butter to spread on bread in restaurants, as it contains plenty of butter. With a high fat content, it has a smooth texture and a delightful flavor. It pairs exceptionally well with bread!
(Enough for two terrine molds measuring 30cm × 4.5cm × 4.5cm)
Ingredients:
Salmon … 400g
Smoked salmon … 200g
Shallots (finely chopped) … 60g
Butter … 560g
Bay leaf … 1 leaf
Garlic (finely chopped) … a small amount
White wine … 80g
Heavy cream (47%) … 250g
Pernod, lemon juice, salt, pepper
Instructions:
Cut the salmon into appropriate sizes, season generously with salt and pepper. Vacuum pack (or use a zip-lock bag with the air removed) along with shallots, butter, and bay leaf, and refrigerate overnight.
Cook the salmon from step 1 in a double boiler. Once cooked, drain in a sieve and separate the salmon from the butter.
In a saucepan, take a small amount of the butter from step 2, sauté the garlic, then add white wine and heavy cream, and simmer lightly. Transfer to a blender, blend while gradually adding the remaining butter to emulsify.
Process the salmon from step 2 in a food processor, transfer to a bowl, and combine with the mixture from step 3. Add Pernod, lemon juice, and adjust the seasoning with salt and pepper.
Line the inside of the terrine mold with plastic wrap, pour in the salmon rillette, and refrigerate to firm up.
Scallop and Mushroom Mousse in Terrine Style
A warm terrine dish you’ll want to enjoy during the season when mushrooms are at their best. The tender texture of scallops combined with various mushrooms creates a delightful sensation with every bite. Experience the changing flavors with each mouthful.
(Enough for one terrine mold measuring 32cm)
Ingredients:
Frozen cep mushrooms … 250g
Button mushrooms … 140g
Enoki mushrooms … 60g
Maitake mushrooms … 40g
Shiitake mushrooms … 100g
Trumpet Royale mushrooms … 40g
Butter … 30g
Garlic (finely chopped) … a small amount
Shallots (finely chopped) … 45g
Vermouth … 40g
Chestnuts … 120g
Scallops … 350g
Egg whites … 40g
Heavy cream (47%) … 380g
Salt, pepper
Instructions:
Heat a frying pan and sauté the mushrooms over high heat. Add butter, garlic, shallots, salt, and pepper. Add vermouth and evaporate the moisture, then transfer to a sieve.
Season the scallops with salt and pepper, then process them in a food processor. Add egg whites and process further. Transfer to a bowl, gradually add heavy cream to create the mousse, taking care not to incorporate too much air.
Process the mushrooms from step 1 in a food processor, then mix with the mousse. Add the crushed chestnuts by hand to adjust the flavor.
Line the inside of the terrine mold with aluminum foil to prevent air from getting in, then fill the mold with the mousse mixture. Cover with plastic wrap and a lid, then steam at 80 degrees Celsius for 1 hour and 20 minutes. Once cooked, place a light weight on top and let cool to room temperature. Once cooled, refrigerate overnight.
That’s it for the recipe introduction!
I’ve simplified it a bit, but it’s mostly the same as the original recipe, which is geared towards professionals, so the difficulty level is quite high. You’ll need adequate kitchen tools to make it at home, and there are many steps involved. Additionally, terrine requires overnight resting time, so you can’t eat it right away. However, once you taste the finished product, it’s so delicious that all the effort will be worth it. I hope you give it a try. You might even consider visiting a restaurant to try it out.
Well then, take care! ✋
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