Potato Terrine
- serving for 3-4
- 4+24 hours
- mandolin, pan, oven
For Terrine
Ingredient
Maris piper potatoes
clarified butter/ghee/duck fat/beef dripping 200 g
Spice & Herb
garlic 6 cloves
fresh thyme 6 sprigs
fresh rosemary 6 sprigs
Seasoning
salt generous pinch
Others
parchment paper
weight
Directions
Peeled and very thinly sliced potatoes
Infuse the butter with the garlic, herbs and salt over a low heat for at least 1 hour
Line terrine mould with parchment then layer the potato and brush every single layer with the flavored butter
Top with another piece of parchment and press firmly with your hand
Bake at 160c for 2 hours until tender
Press the potato overnight in a fridge with weight
Trim and portion the terrine
Cook the slices of terrine in a hot pan with some oil to crispy all around
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman