Veal head terrine with pickles, black garlic and béarnaise sauce

Ingredients:

green asparagus
artichoke
croutons
flowers

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

For the pickles:

500 g vinegar
200 g sugar
1 l water
radishes
shallot
mustard seed

For the black garlic:

200 g black garlic
50 g truffle jus
50 g truffle trimmings
50 g veal jus
50 g caramelised onions
balsamic vinegar
salt

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal head, veal jus

Difficulty: ***

Cooking methods: boiling

Source: Culinaire Saisonnier

Preparation

Add the vinegar and sugar to the water and bring it to the boil, then pour some of the liquid over the radishes and shallot rings, place in an airtight container and leave to cool. Cook the mustard seed in the same liquid for 1 hour and allow to cool. Use the blender to mix the black garlic together with the truffle jus, truffle trimmings, veal jus and caramelised onions until it forms a smooth emulsion and then season to taste with salt and balsamic vinegar.

Arrange the terrine on the plate and use a blowtorch to heat it slightly. Place the pickles and the black garlic on top of the terrine. Finish with the blanched asparagus, artichoke and croutons. Garnish with a few flowers and serve a classic béarnaise sauce separately.

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