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🍽️ Veal Salad with Terrine

376 kcal · 30 min · 4 servings

Ingredients

• 600 g flat veal shoulder
• 1 onion
• 2 cloves
• 1 tsp peppercorns (coarsely crushed)
• 1 bay leaf
• 100 g soup vegetables (frozen)
• 400 g beetroot (cooked)
• salt
• pepper
• 150 g whipping cream
• 1 tsp lemon juice
• 7 leaves red gelatin
• 150 g whipping cream
• 50 g horseradish
• 3 leaves gelatin
• 1 lemon (squeezed)
• 4 tbsp olive oil
• pepper (cracked)
• salad for garnishing (e.g. : frisée or lamb's lettuce)

Instructions

1. 1. Add 1.5 liters of water, one onion, cloves, peppercorns, a bay leaf, salt, and soup vegetables to a pot.
2. 2. Bring the liquid to a boil.
3. 3. Add the veal to the boiling water.
4. 4. Reduce the heat to the lowest setting.
5. 5. Let the meat steep in the broth for 90 minutes at about 70 degrees Celsius, without letting it boil again.
6. 6. Let the meat cool down in the broth.
7. 7. Soak the gelatin in cold water.
8. 8. Roughly chop the beetroot and puree it.
9. 9. Season the beetroot puree.
10. 10. Whip the cream for the red and white mixtures separately in different bowls until stiff.
11. 11. Dissolve the soaked gelatin in a small saucepan.
12. 12. Take some of the warm puree and stir it into the gelatin to equalize the temperature.
13. 13. Quickly stir the gelatin mixture into the remaining puree.
14. 14. Fold in the whipped cream into the puree as soon as it starts to set.
15. 15. Fill half of the red mixture into a cake pan lined with cling film.
16. 16. Smooth the red mixture.
17. 17. Place the pan in the freezer.
18. 18. Dissolve the gelatin for the white mixture.
19. 19. Stir 1 teaspoon of horseradish into the dissolved gelatin.
20. 20. Mix the remaining horseradish with 2 tablespoons of cream.
21. 21. Fold the cream into the white cream as soon as it starts to set.
22. 22. Take the pan out of the freezer.
23. 23. Pour the white cream over the red layer.
24. 24. Smooth the white cream.
25. 25. Carefully pour the remaining red cream on top.
26. 26. Smooth this layer as well.
27. 27. Let the terrine set in the refrigerator for about 3 hours.
28. 28. Mix all ingredients for the marinade together.
29. 29. Slice the cooked meat into very thin slices.
30. 30. Marinate the meat slices.
31. 31. Wash the salad ingredients for the garnish.
32. 32. Shake the salad dry.
33. 33. Turn the terrine out onto a board.
34. 34. Remove the cling film.
35. 35. Slice the terrine into about 2 cm thick slices.
36. 36. Arrange the terrine slices and the marinated meat on plates.
37. 37. Garnish the dishes with the salad.
38. 38. Serve the salad cold.

Nutrition per serving

• kcal: 376
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 10 g