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Terrine of foie gras, fried leeks, truffle salad, vinaigrette jelly

11 September 2006
Terrine of foie gras, fried leeks, truffle salad, vinaigrette jelly

Ingredients
(Serves four)
For the vinaigrette jelly 100g Forum white wine vinegar
120g sugar
4g gelatine, dissolved in a little hot water
70g of Aubocassa (Alberquina) olive oil
Salt and pepper
4 x 30g slices of foie gras terrine
20 slices of leek, fried in olive oil and salted
80g mixed baby greens
1 summer truffle, thinly sliced
1tsp truffle juice
Salt and white pepper
Aubocassa olive oil for garnish
Chives, finely sliced
Chive flowers
Maldon salt

Method
For the vinaigrette: boil vinegar and sugar. Add the gelatine while liquid is still warm. Cool down and set as a jelly. Blend jelly with olive oil in mixer. Add salt and freshly ground white pepper. Set aside in a cool place. (If necessary, it's possible to mix the jelly over and over again.)

To plate: place a slice of terrine on plate and arrange slices of leek on top (leek should be moderately warm), using a hoop to give them a cylindrical shape. Mix salad leaves, truffle slices and truffle juice in a bowl. Add salt, pepper and a little olive oil.

Arrange salad, vinaigrette jelly, chives, chive flowers and a few crystals of Maldon salt on top. Serve.

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