Terrine of foie gras and scallops with artichokes – by Garry Hollihead
INGREDIENTS
(serves about 12)
850g foie gras
Milk
10 large artichokes
Salt
Lemon juice
Olive oil
Sel rosé
1tsp table salt
Ground white pepper
25ml brandy
30ml white port
7 medium scallops
2 green leeks
Salt
Lemon juice
A few pieces of diced truffle
Truffle oil
1 brioche per person (for serving)
METHOD
Remove the veins from lobes of foie gras. Soak in milk for 12 hours. Prepare artichokes and cook in simmering water with salt lemon juice and oil until tender. Leave to cool in the liquid.
Combine one teaspoon of sel rosé one teaspoon of table salt and ground white pepper. Rub over the foie gras and place in a dish. Spoon brandy and white port over it and leave for two hours. Wrap in clingfilm and poach the foie gras in water at 67ºC for three to five minutes. Chill in iced water.
Sear scallops until caramelised on both sides. Cut four of the artichokes to fit the bottom of the terrine lined with clingfilm.
Smooth a third of the foie gras into the terrine and place in the fridge to set. When set place the scallops in the centre and pack foie gras around. Smooth and set as before. Smooth the rest of the foie gras into the terrine leaving a 5mm gap at the top and set.
Cut down the rest of the artichokes to fit. Place them on top and wrap terrine tightly. Leave in a fridge for one hour then press lightly overnight. Remove terrine from the mould and remove clingfilm. Slice.
Blanch leeks and chill in iced water. Drain well then slice finely. Using a ring place leek slices in the centre of the plate. Dress leeks with salt and lemon. Make a vinaigrette flavoured with diced truffle and truffle oil. Place a slice of terrine on top of leeks and serve with toasted brioche.
Garry Hollihead