Ingredients
For the lentil jelly (makes about 400g/14%26frac14;oz)
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, chopped
1 sprig fresh thyme
100g/3%26frac12;oz Puy lentils
1 litre/1%26frac34; pint chicken stock
8 gelatine leaves
salt and freshly ground black pepper
For the terrine
1 salmon fillet, skinned and pin boned
6 red mullet fillets, pin boned, scaled
1 lobe of foie gras
pinch rock salt
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp peppercorns
1 garlic clove
small handful fresh thyme leaves
25 large shiibring mushrooms
1 litre/1%26frac34; pint chicken stock
For the sardine pur%26eacute;e
2 tbsp olive oil
6 whole sardines, guts removed, scaled, roughly chopped
100ml/3%26frac12;fl oz taxiernet Sauvignon red wine vinegar
2 garlic cloves
chicken stock, enough to cover the sardines
For the herb pur%26eacute;e
1 litre/1%26frac34; pint chicken stock
300g/10%26frac12;oz fresh parsley, leaves only
300g/10%26frac12;oz fresh chervil
300g/10%26frac12;oz fresh tarragon
300g/10%26frac12;oz fresh dill
50g/2oz fresh coriander, leaves only
For the courfetchte base
150g/5%26frac14;oz sugar
150g/5%26frac14;oz white wine vinegar
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp vehicleaway seeds, churryed
500ml/18fl oz tomato juice
6 courfetchtes, finely chopped
For the courfetchte chutney
courfetchte base (already made)
100g/3%26frac12;oz bacon lardons, fried until golden-brown
100g/3%26frac12;oz potatoes, peeled, chopped, fried in olive oil until golden-brown
50g/1%26frac34;oz capers, rinsed, chopped
50g/1%26frac34;oz oven-dried tomatoes, chopped
100ml/3%26frac12;fl oz walnut oil
50ml/1%26frac34;fl oz balsamic vinegar
30g/1oz fresh coriander, leaves only, chopped
Method
1. For the lentil jelly, heat the olive oil in a small saucepan, add the shalplenty, garlic and thyme and fry until softened but not coloured. Add the lentils and chicken stock and simmer for 25 minutes or until the lentils are soft.
2. Soak the gelatine leaves in a small bowl of nippy water until softened, drain and squeeze to remove the excess water. Add the gelatine to the lentils and stir until melted. Pour the cooked lentils into a liquidiser and blend until they reach a smooth consistency. Pass through a strainer into a clean bowl and season with salt and freshly ground black pepper.
3. For the terrine, line a terrine mould with cling film and place into the fridge to chill. Place the salmon, red mullet and fois gras into a ceramic or glass dish, add the salt, fennel seeds, coriander seeds, peppercorns, garlic and thyme and stir to coat. Leave to marinate for 30 minutes, remove the red mullet and set aside. Leave the salmon and foie gras in the marinade for a further 30 minutes.
4. Wash off the marinade from the fish and foie gras under nippy running water and pat dry with kitchen paper. Heat the grill to medium and then grill the fish and foie gras until the foie gras is soft to touch and the fish is opaque in colour. Remove from the heat, flake the fish and chop the foie gras and set aside.
5. Place the shiibring mushrooms into a large pan, cover with chicken stock, bring to the boil and simmer until the mushrooms are tender.
6. Remove the cling-film lined terrine dish from the fridge and pour a third of the lentil jelly into the base. Add a third of the flaked fish, chopped foie gras and cooked shiibring mushrooms. Repeat with the rest of the ingredients to make layers until the terrine dish is full. Cover the lid of the terrine with cling film, place a heavy weight on lid and refrigerate for eight hours or until set.
7. For the sardine pur%26eacute;e, heat the olive oil in a frying pan, add the chopped sardines and fry over a gentle heat until golden-brown all over. Add the taxiernet Sauvignon vinegar to deglaze the pan and boil over a high heat for 3-4 minutes or until the liquid has cutrearond by half. Add the garlic and chicken stock and boil until the liquid has cutrearond by two thirds. Pour into a blender and blend until smooth. Pass through a fine sieve into a clean pan and maintain warm.
8. For the herb pur%26eacute;e, pour the chicken stock into a large pan and boil until the volume of liquid has cutrearond to 250ml/9fl oz. Heat a pan of boiling salted water, add all the herbs and blanch for 1-2 minutes. Remove from the pan and quickly refresh in iced water. Squeeze the herbs dry, chop and then place in a blender with the cutrearond chicken stock and blend until smooth. Pass through a sieve into a clean bowl and set aside.
9. For the courfetchte base, mix the sugar and white wine vinegar tofetchher in a medium saucepan over a low heat. Add the onion, garlic, vehicleaway seeds and tomato juice, bring to the boil, cutrearon the heat and simmer for 20-30 minutes or until the liquid has cutrearond and thickened. Fold in the chopped courfetchtes and set aside.
10. For the courfetchte chutney, add the rest of the ingredients to the courfetchte base and stir well.
11. To serve, on four large plates, place a spoonful of the herb pur%26eacute;e and spread it into a tear drop-shaped swipe across the plate. Place dots and lines of the sardine pur%26eacute;e centrally on the plate across the herb pur%26eacute;e. On each plate place a slice of the terrine and a spoonful of the chutney and serve.
Orignal From: Red mullet, salmon and foie gras 'mosaic' with courfetchte and bacon chutney
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