🍽️ Classic Potato Terrine with Saffron Crab Sauce

Name: Classic Potato Terrine with Saffron Crab Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g cooked waxy potatoes (from the day before); 1 tbsp oil; 6 eggs; 200 g whipping cream (min. 30% fat); salt; white pepper; 2 tbsp mixed, chopped herbs; butter (for the mold); 250 g asparagus; 400 g lobster meat (cooked); 1 shallot; 1 tsp butter; 1 tsp flour; 250 ml vegetable broth; 1 tbsp lemon juice; a pinch of ground saffron; 30 g ice-cold butter

604 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g cooked waxy potatoes (from the day before)
1 tbsp oil
6 eggs
200 g whipping cream (min. 30% fat)
salt
white pepper
2 tbsp mixed, chopped herbs
butter (for the mold)
250 g asparagus
400 g lobster meat (cooked)
1 shallot
1 tsp butter
1 tsp flour
250 ml vegetable broth
1 tbsp lemon juice
a pinch of ground saffron
30 g ice-cold butter

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the potatoes and slice them thinly.
3. Fry the potato slices briefly in some oil.
4. Whisk the eggs with 100 milliliters of cream, salt, and pepper.
5. Stir the fresh herbs into the egg cream mixture.
6. Grease a small loaf pan or baking dish with butter.
7. Place one third of the potatoes into the pan.
8. Pour one third of the egg cream mixture over the first layer of potatoes.
9. Add a second layer consisting of one third of the potatoes.
10. Pour another one third of the egg cream mixture over it.
11. Distribute the remaining potatoes and the remaining egg cream mixture as the third layer.
12. Smooth the surface of the terrine.
13. Bake the terrine in the preheated oven for about 45 minutes.
14. Check if the mixture is firm and remove from the oven if necessary.
15. Peel the asparagus while the terrine is baking.
16. Cook the asparagus in a little salted water for 7 to 8 minutes until al dente.
17. Remove the asparagus from the water and shock it (cool it down quickly).
18. Cut the asparagus into 3 to 4 centimeter long pieces.
19. Break down the crab meat into bite-sized pieces.
20. Peel the shallot and chop it very finely.
21. Sauté the shallot in butter until translucent.
22. Dust the shallot with flour.
23. Deglaze with the broth and the remaining cream.
24. Stir everything vigorously until a smooth sauce forms.
25. Let the sauce boil vigorously for 3 minutes.
26. Season the sauce with salt, white pepper, lemon juice, and saffron.
27. Let the sauce simmer gently for another 5 minutes.
28. Optionally strain the sauce through a sieve to remove coarse pieces.
29. Cool the sauce in ice water until it is cold.
30. Mix the cold sauce with the crab meat.
31. Serve the terrine with the crab sauce and the asparagus.

Nutrition per serving

kcal: 604
Protein: 34 g · Fett/Fat: 38 g · Carbs: 31 g