Potato Terrine with Crab

Ingredients

• 600 g cooked waxy potatoes (from the previous day)
• 1 tbsp oil
• 6 Eggs
• 200 g whipping cream (min. 30% fat)
• Salt
• white pepper
• 2 tbsp mixed chopped herbs
• butter (for the pan)
• 250 g asparagus
• 400 g cooked crab meat
• 1 Shallot
• 1 tsp butter
• 1 tsp flour
• 250 ml vegetable broth
• 1 tbsp Lemon Juice
• 1 pinch ground saffron
• 30 g ice‑cold butter

Instructions

1. 1.

   Preheat oven to 200 °C. Peel and slice potatoes, lightly fry in oil. Beat eggs with 100 ml cream, season with salt, pepper, and herbs. Layer one third of the potatoes in a greased small loaf or casserole dish, pour one third of the egg mixture over them, top with another third of potatoes, add more egg‑cream, then repeat for a third layer. Smooth the surface and bake for about 45 minutes until firm.

2. 2.

   While the terrine bakes, peel asparagus and blanch in lightly salted water for 7–8 min until crisp‑tender; cool and cut into 3–4 cm pieces. Break crab meat into bite‑sized chunks. Dice shallot finely, sauté in butter until translucent, dust with flour, pour in broth and remaining cream, stir vigorously and simmer for 3 minutes. Season with salt, white pepper, lemon juice, and saffron; let gently simmer for another 5 minutes. Optionally strain to remove solids. Fold the ice‑cold butter into the sauce. Place asparagus and crab pieces into the sauce and warm through.