Veal head terrine on sourdough toast with North Sea crab

Ingredients:

hard ricotta
dill
chive flowers

For the toast:

4 slices of sourdough bread
olive oil
clove of garlic

For the crab:

2 live crabs
5 l court bouillon
olive oil
grated lime zest

For the emulsion of Canadian trapper herbs:

3 eggs
2 tbsp mustard
1 clove of garlic
2 tbsp sherry vinegar
1 l vegetable oil
50 g trapper herbs

For the terrine:

1 piece of veal head
5 l court bouillon
100 g freshly chopped herbs (tarragon, lovage, savoury, chervil, basil)
50 g truffle trimmings
5 tbsp sherry vinegar
salt
pepper
200 g finely chopped shallot

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal head

Difficulty: ***

Cooking methods: boiling

Source: Culinaire Saisonnier

Preparation

Toast the bread and rub the sliced clove of garlic over it. Boil the crab in the bouillon and remove the meat. Season to taste with olive oil and grated lime zest. Add the trapper herbs and use the blender to make an emulsion.

Cook the veal head in the bouillon, leave to cool and then chop finely. Reduce the bouillon by half then add a little to the veal meat until you have a creamy mixture. Season to taste with mustard, herbs, sherry vinegar and truffle. Transfer to a dish and leave to cool.

Use a slicing machine to slice the terrine into thin rectangular strips. Serve the terrine on the warm toast with a layer of emulsion and the crab on top. Garnish with the dried ricotta and a few chive flowers and dill.

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