- For asparagus and leek terrine
- 1 bunch green asparagus; peeled; blanched
- 3 bunch white asparagus; peeled; blanched
- 3 ea leeks; blanched soft
- 600 g asparagus stock
- 2 tbl. Red wine vinegar
- 1 tbl. Extra Virgin Olive Oil
- 1 ea lemon; fresh; sliced
- 1 oz. thyme; fresh; chopped
- 7 g agar agar
- S/P to taste
Terrine mold 15 l x 3.5 w x 2.5 h
This size mold will produce 18 portion of sliced terrine; 3/4" thick; 73g
Assemble
Blanch asparagus in pot with slice lemon and olive oil. Cook leeks until fork tender. Bring stock to boil & add chopped thyme, agar agar and whisk for 1 minute; remove from heat. Add red wine vinegar; spray mold with pan spray & line with plastic wrap. Toss leek and asparagus in stock. Start by layering asparagus and leeks in plastic lined mold, pressing gently down on every layer. When all product has been used, pour rest of stock into terrine and press once again. There should be a small amount of liquid covering top layer of asparagus. Allow terrine to chill overnight.
- For coulis
- 1/2 pound asparagus; chopped; blanched; shocked
- 1 ea shallot; minced
- 1 ea garlic clove; peeled; minced
- 1 Tbl tarragon; fresh; chopped
- 1 Tbl cilantro; fresh; chopped
- 1 tsp lemon zest
- 1 C water
- 30 g spinach; baby; raw
Blend all ingredients together; season; chill.
