Jerusalem Artichoke Terrine
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 1 hour and 45 minutes
Ingredients
Units
Scale
- Yield: 1 x terrine
- 1.6kg Jerusalem artichokes
- 22.5g fine salt
- 2.4kg agria potatoes – unpeeled
- 500g butter
- 1bunch thyme, potato starch, salt and pepper
- Chives; chopped
- Truffle mayonnaise:
- 2 egg yolks
- 1 teaspoon dijon mustard
- 1 teaspoon fine salt
- 1 tablespoon white wine vinegar or lemon juice
- 120ml (1/2 cup) rapeseed oil (or other neutral oil)
- 30ml (2 tablespoons) white truffle oil
Instructions
- Preparation: Scrub the Jerusalem artichokes thoroughly to remove all dirt from crevices.
- Clarify butter: In a medium saucepan, melt the butter over medium heat to clarify it. Set aside.
- Slice vegetables: Using a mandolin, thinly slice the Jerusalem artichokes and the potatoes.
- Mix vegetables: In a large bowl, combine the sliced artichokes and potatoes with a generous pinch of salt. Ensure they are fully mixed, then pour over the clarified butter and mix well.
- Prepare terrine mould: Line a terrine mould with baking parchment. Season the potato and artichoke mixture with thyme and freshly ground pepper.
- Layering: Place a thick layer of potatoes at the bottom of the mould, overlapping each piece. Sprinkle a layer of potato starch using a sieve to cover the potatoes completely.
- Repeat the process with a layer of artichokes, then another layer of potatoes, compressing each layer firmly with your hands.
- Press and Cook: Press down with another terrine mould on top of the layered terrine.
- Cook at 140°C for 2 hours 30 minutes.
- Chill the terrine overnight with a weight on top.
- Truffle Mayonnaise: In a blender, combine Dijon mustard, egg yolks, salt, and a bit of vinegar.
- Slowly drizzle in white truffle oil and then rapeseed oil until the mayonnaise is formed.
- Finish and Serve: De-mould the terrine and cut into thick slices. Heat a pan with oil and sear the terrine slices until golden brown.
- Finish the seared terrine slices with some butter and thyme.
- Serve the golden brown terrine slices with truffle mayonnaise and garnish with chopped chives.
