Veal Salad with Terrine

Ingredients

• 600 g flat veal shoulder
• 1 onion
• 2 Cloves of garlic
• 1 tsp peppercorns (coarsely crushed)
• 1 bay leaf
• 100 g mixed soup vegetables (frozen)
• 400 g cooked beetroot
• Salt
• Pepper
• 150 g whipping cream
• 1 tsp lemon juice
• 7 sheets red gelatin
• 150 g whipping cream
• 50 g Horseradish
• 3 sheets gelatin
• 1 lemon (juiced)
• 4 tbsp olive oil
• pepper (crushed)
• salad for garnish (e.g., frisée or field salad)

Instructions

1. 1.

   Bring 1.5 L water with onion, garlic, peppercorns, bay leaf, salt and soup vegetables to a boil. Add the veal and reduce to the lowest setting; do not let it boil as that will toughen the meat. Let it simmer for 90 minutes in the 70°C broth. Allow the meat to cool in the broth.

2. 2.

   Soak gelatin in cold water. Roughly chop beetroot and blend, seasoning as desired. Whip cream separately for both white and red layers. Dissolve gelatin in a small pot, add a bit of the beet puree (to balance temperature), then stir quickly into the remaining puree. If the mixture starts to gel, fold in more cream. Pour half of the mixture into a cake pan lined with plastic wrap, smooth the surface, and place in the freezer.

3. 3.

   For the white layer, dissolve gelatin and whisk in 1 tsp horseradish, then add the remaining horseradish with 2 tbsp cream. As with the red layer, fold in cream when the mixture begins to gel. Remove the pan from the freezer and pour the white cream over it, smoothing the surface. Carefully spread the remaining red cream on top and smooth again. Refrigerate for about 3 hours until firm.

4. 4.

   Combine ingredients for the dressing. Slice the meat into very thin strips and marinate. Wash and dry the salad greens for garnish.

5. 5.

   Slice the terrine onto a board, remove the plastic wrap, and cut into ~2 cm thick slices. Arrange the terrine with the marinated meat on plates, garnish with salad, and serve cold.