Truffled foie gras and celeriac terrine by Simon Scott

INGREDIENTS

(serves 12-14)

For the terrine
1 large celeriac
2kg foie gras
10g salt
5g pepper
1tsp sugar
100g black truffles
10g Cognac

For the garnish Mâche
Olive oil
Truffle
250g blanched julienne of celeriac
Chervil
Truffle juice
Balsamic

METHOD

Peel and thinly slice the celeriac. Cut the foie gras into even slices and remove any blood clots. Season with salt, pepper and sugar. Pan-fry in a hot pan until soft. Keep excess fat that comes from the foie gras.

Thinly slice the truffles and flame with a little Cognac. Add the fat retained from the foie gras and remove from heat. Line a Le Creuset terrine with clingfilm, then carefully line with the thinly sliced celeriac, which has been well cooked in boiling salted water.

Now begin to layer the terrine with celeriac, then foie gras and truffles. Repeat this until the terrine is full. Carefully wrap over the celeriac and press under a weight all night.

Turn out and neatly cut a generous slice. Place just down from the centre of a plate with a bouquet of mâche salad tossed in olive oil and topped with a slice of black truffle at the head of the plate.

Cook down thinly sliced julienne of celeriac in foie gras fat, mix with chopped truffle and chopped chervil and season. Allow to cool, and make three small piles around the plate.

Drizzle a tiny amount of truffle vinaigrette around.

Simon Scott