FOIE GRAS TERRINE WITH TRUFFLE AND AVGOTARAHO

INGREDIENTS (serves 4)

4 large slices of foie gras (340 gr.)
1/4 teaspoon of salt
1 pinch of pepper
1 pinch of sugar
1 sprig of rosemary
1 sprig of oregan
1 goblet of Metaxa brandy
20 thin slices of truffle
20 slices of avgotaraho

PREPARATION
Remove fibres from the foie gras if any. Marinate it with brandy, rosemary and oregan for 10 hours, so that the flavours mix. Place it in a terrine and bake for 15-20 min at 75°C. Remove from the oven, remove fat from the upper part of the terrine using kitchen paper. Leave to set in the fridge for 10 hours.
To serve you may either place avgotaraho and truffle slices on top or cut the content of the terrine in slices lengthwise and make layer upon layer of avgotaraho, terrine content and truffle. Accompany with Trikalinos Fleur de Sel Crystal sea salt.

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