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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Serves
4
Author Notes
This recipe by Chef Romain Barthe of L'Auberge de Clochemerle in Vaulx en Beaujolais, France, is a testament to the artistry and innovation that defines modern French cuisine. Enjoy this delightful terrine as a celebration of the season's best produce. —damianotrulli
Ingredients
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3.5 oz (100 g) carrots
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3.5 oz (100 g) beets
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3.5 oz (100 g) celery root
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3.5 oz (100 g) golden turnips
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0.35 oz (10 g) gelburger
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0.7 oz (20 g) maltodextrin
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21 oz (600 g) button mushrooms
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21 oz (600 g) water
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21 oz (600 g) white wine
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5.3 oz (150 g) white soy sauce
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15.9 oz (450 g) coconut milk
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3 bunches of cilantro
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10.6 oz (300 g) butter
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Salt/pepper
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2.6 oz (75 g) muscovado sugar
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1 teaspoon corsair curry
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5.3 oz (150 g) toasted shredded coconut
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1 tablespoon green curry paste
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4.4 oz (125 g) coconut milk
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Juice and zest of 1 lime
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4.9 oz (140 g) coconut milk
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0.35 oz (10 g) lemon juice
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0.1 oz (3 g) agar agar
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Salt/pepper
Directions
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Terrine Instructions:
Cut the vegetables into thin slices and blanch them in salted water.
Assemble the terrine in a frame, alternating layers of vegetables and sprinkling the gelburger/maltodextrin mixture between each layer.
Steam in the oven at 194°F (90°C) for 40 minutes.
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Broth Instructions:
Sweat the mushrooms.
Add the white wine and reduce by a quarter.
Add the water and soy sauce, simmer for 10 minutes.
Add the coconut milk and simmer for another 15 minutes.
Strain the mixture.
Place in a blender with the herbs and butter, blend at maximum speed, strain, and adjust the seasoning.
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Condiment Instructions:
Mix all ingredients together.
Reserve in the refrigerator.
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Coconut Gel Instructions:
Mix all ingredients together.
Bring to a boil.
Let cool, then blend.
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