Veal head terrine with wild garlic, asparagus and peas

Ingredients:

crispy filo pastry with leek powder
oregano
artichoke foam
wild garlic oil
sweet-sour shallot
cabbage flowers
savoury gel
veal head terrine

For the asparagus:

4 peeled and blanched asparaguses
asparagus peel
250 g water
50 g sugar
100 g vinegar
laurel leaf and thyme
100 g butter

For the peas and wild garlic:

200 g wild garlic
500 g vegetable oil
peas in the pod
wild garlic oil

For the pea cream:

100 g shallot
50 g butter
50 g smoked bacon cubes
2 cloves of garlic
3 tbsp white wine
500 g peas
250 g chicken stock

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal head terrine

Difficulty: ***

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

Add the sugar and vinegar to the water and bring to the boil, then pour it over the asparagus together with the asparagus peel, thyme and laurel leaf. Cover and allow to cool. Add the butter to thicken the asparagus jus and season to taste. Mix the wild garlic with the oil in the thermal blender for 10 minutes at 70°C (158°F) and then pass it through a sieve.

Blanche the peas and then remove from the pods. Finish with the wild garlic oil and season to taste. To make the pea cream, fry all the ingredients together in butter and then add the white wine and stock. When it is cooked, mix in the blender and pass through a fine sieve.

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