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Recipe Detail Page
Wild Leek Terrine
Early Summer 2007
This sophisticated appetizer combines celeriac (celery root) with the myriad flavours of wild leeks. Instead of gelatine, agar sets the terrine for velvety makes it fully vegetarian. Agar can be found in smoothness-and also powdered form in Asian markets. Foil mini-loaf pans (5 22/32 x 3 5/15 x 1 7/8-inches or 14.5 x 8.4 x 4.7-cm) can be found at the grocery store and are just the perfect shape for elegant terrine slices.
Serves 8
7 to 8 cups (1.75 to 2 L) lightly packed wild leek leaves, divided
1 tbsp (15 mL) butter
1½ cups (375 mL) cups finely diced celeriac, about 5 oz (150 g)
¼ cup (50 mL) vegetable broth or water
3½ tsp (17 mL) agar powder
¼ cup (50 mL) water
2/3 cup (150 mL) 35% whipping cream
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) sea salt, divided
1/3 cup (75 mL) extra virgin olive oil
1/3 cup (75 mL) mascarpone cheese
2 tsp (10 mL) freshly squeezed lemon juice
1 tsp (5 mL) Maldon or coarse kosher salt
1. Half-fill a large saucepan with water; bring to a boil. Meanwhile, sort and wash leeks in a large sink full of water. Spin dry in a salad spinner. Set aside numerous large leaves for lining the pans; then coarsely cut crosswise 4 cups (1L) lightly packed leaves for terrine purée. Shred ¼ cup (50 mL) leeks for sauce. Set both aside. Blanch reserved large leek leaves in boiling water for 15 to 30 seconds; then drain and refresh by plunging into a bowl of cold tap water.
2. Remove individual leaves from water; open up onto a tea towel to drain. Generously line 2 mini-loaf pans with plastic wrap. Then, overlapping as needed and leaving about half of leaf overhanging line pan with blanched leaves. Snip off any long stems. Reserve several leaves for top. All blanched leaves may not be needed.
3. Melt butter in a large saucepan over medium heat. Sauté celeriac for 3 minutes, then add broth. Cover and adjust heat so mixture just simmers for 10 minutes or until celeriac is quite tender and liquid is almost gone. Meanwhile, sprinkle agar over water; let soften while celeriac finishes cooking.
4. When celeriac is soft, add cream and sliced leaves. Cook uncovered over medium heat for 5 minutes or until mixture simmers and leeks are wilted. Stir in agar until well mixed; about a minute. Transfer hot mixture to a blender. Add soy sauce and ¼ tsp (1 mL) sea salt; whirl to purée, stopping and scraping down sides as needed. Tiny pieces of leek remain visible.
5. Pour purée into leek-lined loaf pan. Top with overlapping leaves; cover with plastic wrap. Refrigerate for at least 6 hours to fully set. Terrine keeps well for 2 to 3 days in the refrigerator.
6. For the sauce, whirl ¼ cup (50mL) shredded leeks with olive oil, mascarpone, lemon juice and ¼ tsp (1 mL) sea salt in blender until puréed. Cover and refrigerate until needed. Sauce becomes quit thick when cold; bring to room temperature to serve.
7. Use plastic edges to lift terrines from pans. Peel off plastic; discard. Using a very sharp knife, slice each loaf crosswise into 8 thick slices. Spread some sauce on each serving plate; decoratively top with 2 slices of terrine and a pinch of Maldon salt. Serve with fresh baguette or pita crisps.
Serves 8
