Channeling my inner
enfant terrible, I had a starter of Leek and Lobster Terrine with Water and Tarragon Vinaigrette.
The leeks were pressure cooked at full pressure for 5 mins and the shrimp (cheaper than lobster in this proof of concept) SV 60°C 7 mins in butter. All at room temp placed in a mold and compressed at full vacuum for 2 hours.
The vinaigrette is water the leeks were cooked in, EVOO, garlic, champagne vinegar, tarragon and salt. I need to drain more of the water out of the terrine so it will stay together. The mold is 3.5"x2"x1.5" and needed at least 2 medium size leeks to fill.
Main course was left over Thanksgiving food, Confit Turkey legs (MC@H) SV 62°C 20 hrs and Brussels Sprouts in Bacon and Caraway.
The flavour of this dish is amazing, but for those that have not tried it, I recommend leaving the tendons in the raw leg, cooking it, then make Rillettes from the meat. Pulling tendons with pliers from the raw leg is a time consuming work out and there always seems to be a hidden tendon or two left.
