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How to make a Michelin-star Terrine
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The Smoked Eel & Foie Gras Terrine is the signature dish of Chef Michel van der Kroft at the 2 Michelin-starred restaurant 't Nonnetje in the Netherlands.
This exquisite terrine is paired with 25-year-old balsamic vinegar, creating a perfect harmony between the smoked eel and the foie gras.
Preparation:
1. Line a terrine mold with smoked eel, then layer foie gras on top. Repeat the layers and finish with smoked eel. Seal the mold.
2. Cook the terrine in the oven, then refrigerate for 24 hours.
3. To unmold, dip the terrine mold in hot water briefly. Remove the terrine with the lid still on. You'll see the smoked eel on the exterior and the foie gras beautifully layered inside.
4. Slice the terrine carefully with a sharp knife, revealing the marbled foie gras.
The "Momont Supreme": Slice into the terrine to reveal the intricate marbling of the foie gras within.
Plating:
1, Slice the terrine and remove a small section from the center. Place the removed piece atop figs arranged on the plate.
2. Fill the hollow in the terrine with 25-year-old traditional balsamic vinegar (Chef Michel uses Ca’ dal Non).
3. Add various beetroot preparations: crispy cylinder, mousse, jelly, crumble, gel, sorbet, and a beetroot espuma to fill the cylinder. Garnish with sorrel microgreens, a beetroot meringue, and a begonia flower for the final touch.
This exquisite terrine is paired with 25-year-old balsamic vinegar, creating a perfect harmony between the smoked eel and the foie gras.
Preparation:
1. Line a terrine mold with smoked eel, then layer foie gras on top. Repeat the layers and finish with smoked eel. Seal the mold.
2. Cook the terrine in the oven, then refrigerate for 24 hours.
3. To unmold, dip the terrine mold in hot water briefly. Remove the terrine with the lid still on. You'll see the smoked eel on the exterior and the foie gras beautifully layered inside.
4. Slice the terrine carefully with a sharp knife, revealing the marbled foie gras.
The "Momont Supreme": Slice into the terrine to reveal the intricate marbling of the foie gras within.
Plating:
1, Slice the terrine and remove a small section from the center. Place the removed piece atop figs arranged on the plate.
2. Fill the hollow in the terrine with 25-year-old traditional balsamic vinegar (Chef Michel uses Ca’ dal Non).
3. Add various beetroot preparations: crispy cylinder, mousse, jelly, crumble, gel, sorbet, and a beetroot espuma to fill the cylinder. Garnish with sorrel microgreens, a beetroot meringue, and a begonia flower for the final touch.
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