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Executive Chef Pascal Bernou
France
Maison Rougié
Marbled terrine of raw duck foie gras with smoked Basque Country trout
Discover our marbled terrine, blending the richness of raw duck foie gras with the delicacy of smoked Basque Country trout, a symphony of flavors to savor.
10 pers.
120 min
Ingredients
- Deveined raw foie gras 500g
- Smoked Banca trout 250g
- Salt 4g
- Espelette pepper 3g
- Potato 200g
- Fresh cream 100g
- Butter 100g
10 pers.
120 min
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Preparation
1
Marinate the foie gras with salt and pepper on all sides for at least 1 hour.
2
Cut strips of smoked trout.
3
Assemble the terrine by alternating layers of foie gras and smoked trout.
4
Press well, vacuum seal the terrine, and cook by immersion for 30 minutes at 70°.
5
Make a puree with potato, fresh cream, and butter.
6
Slice the foie gras, place it on a plate with a bit of fleur de sel, and in a small separate bowl, serve some potato espuma.
Chef's Tip
Pair this foie gras with grilled country bread.
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