Terrines, the shortened name of a dish known classically as pâté en terrine, take years to master.
Though all pâtés are terrines, not all terrines are pâtés. A terrine is a dish of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving. Sometimes an infused gelatin (called aspic) is set on top for a decorative effect that also adds an additional layer of flavor.
Very classic and delicious!
New Seasonal Specials available October 20 till November 02, 2017
TERRINE OF SMOKED EEL | SMOKED HALIBUT
Terrine of smoked eel and duck liver served with Parma ham, chioggia beet, apple, affilla cress, rosemary brioche and apple jelly
Creamy broccoli soup with salmon cubes and old Amsterdam cheese croutons
Pan fried european sea bass fillet served with mashed potato, creamy leek and Dutch mussels in melted garlic-herb butter
Herb crusted pork tenderloin with pied de mouton mushrooms, potato gratin and creamy mustard sauce
Braised beef brisket and melted duck liver served with mashed potato, caramelized onions, green asparagus and smoked garlic-red wine sauce
Orange-vanilla-yogurt curd with pineapple, mandarin, mango coulis, cookie crumble and vanilla ice cream
SCREAMING EAGLE & SEASONS
A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.
Pictured here: Terrine of parma ham, white fish and salmon with spinach served with tomato salsa and hollandaise sauce – Seasonal Special November 2012
Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé