Lamb terrine with broad beans and salsify
This week, Cett is preparing a hearty dish, perfect for facing the cold weather: lamb terrine with broad beans and salsify. Will you join us for this recipe?
(Lamb terrine)
2.2kg Lamb Shoulder
Shall
Café
Mix the aromatics with the lamb shoulder and cook sous vide at 68ºC for 16 hours. Remove from the bag and, while still hot, debone and form the terrines. Thicken the juices to a sauce consistency. Set aside.
(Sautéed broad beans)
500g Small broad beans
In a pot of boiling water, blanch the small broad beans, peel, sauté and set aside.
(Salsify puree)
500g Salsifí
Water
Peel, chop, and sauté in a pot with a little butter. Add a little water and blend until you get a smooth purée. Season with salt and pepper and set aside.
(Sautéed salsify)
400g Salsify
Peel and cut the salsify, blanch, sauté and set aside.
Cut a piece from the terrine and sear it. Using a ring mold, place a little salsify purée on the bottom of the plate, put the piece of lamb on top, drizzle with sauce, accompany with some broad beans, sautéed pieces of salsify, and finish with crispy lamb skin. Drizzle sauce around the plate.