Fresh Water Artic Char and Foie Gras Terrine
Fresh Water Artic Char and Foie Gras Terrine (yields 10 potions)
400g Fresh water Arctic Char Filet
70g Coarse sea salt
100g Brown Sugar
200g Foie Gras
100g Granulated Sugar
180g Fennel Puree
60g Carrot puree
4 Leaves Gelatine
1. Line a 150mm x 60mm x 50mm terrine mould with cellophane, clean filet of arctic char, removing skin and blood line, shave of thin sheets to make filet a uniform thickness, set sheets aside, cut filet to fit mould, and fit in, sprinkle wit a fine layer of coarse sea salt and 100g Brown sugar and cure in refrigerator for one hour.
2. Cure thin sheets of char with 50g Sea salt and the Granulated Sugar, for 2 hours, rinse off excess salt and sugar and dry with a towel.
3. Bake the terrine for 10 minutes at 150° C for 10 minutes and pour off excess, sugar and salt.
4. Slice Foie Gras into 1cm thick slices, season with Salt and pepper, sear in a hot pan, until lightly browned, set on towels to absorb excess fat, then press into mould on top of char.
5. Layer Candied char on top
6. Bloom gelatine, heat Fennel and carrot purees to 60° C add 3 leaves gelatine to the fennel, and 1 leaf the the carrot and mix well, pour a 1cm thick layer of the fennel gelée into mould and set in the refrigerator.
7. Once fennel is fully set, pour a 1mm thick layer of the carrot gelee and return to the refrigerator.
