Starters and nibbles — dried morels
Leek and morel terrine
A vegetable terrine in alternating layers of melting leeks and pan-fried morels. Sliced cold, it is served with a chive-fragrant cream.
- Serves
- 12 servings
- Preparation
- 45 min
- Cooking
- 30 min
Ingredients
Method
Clean the leeks carefully, remove the green tops and keep the whites in long whole lengths, without splitting them. Set aside three or four presentable leaves.
Cook the lengths for 30 minutes in the stock.
Rehydrate the morels the day before, or plunge them into boiling water for 7 minutes. Cut them in half and rinse to remove sand, then sauté them for 5 minutes in the butter over high heat. Season with salt and pepper.
Line the mould with the leek greens, then layer leeks and morels alternately, finishing with leeks.
If you wish, slip a little jelly between the layers: this will make slicing cleaner.
Press down to remove excess liquid and leave to set in the fridge for at least 12 hours.
Turn out and slice thinly with a very sharp knife. Mix the pouring cream with the crushed shallots, chives, salt and pepper.
Arrange the slices on plates and drizzle over a little sauce.