Potato terrine with anchovy and rosemary

Potato terrine with anchovy and rosemary

By
From
Nuovo Mondo
Makes
10
Photographer
Alan Benson

This is a great summer dish. If you omit the anchovies, this terrine makes a perfect vegetarian starter, especially if served with a crisp green salad.

Ingredients

Quantity Ingredient
1 litre full-cream milk
3 bay leaves
1 thyme
3 tsp salt
6 garlic cloves
8 small waxy potatoes, such as sebago, peeled and cut into 3 mm slices
150ml Clarified butter
10 good-quality anchovy fillets, cut in half lengthwise, plus extra for garnish
salt flakes

Rosemary dressing

Quantity Ingredient
1 tbsp capers, rinsed and drained
2 rosemary
80ml olive oil
2 tbsp balsamic vinegar

Method

  1. To make the terrine, put the milk, bay leaves, thyme, salt and garlic in a large saucepan over medium heat. As soon as the milk comes to the boil, add the potato slices and cook until tender but not mushy (you may need to do this in batches) – they should still be a bit firm. Remove the potatoes and set aside once cooked.
  2. Line a 20 cm × 10 cm terrine tin or mould with baking paper. While the potatoes are still warm, start layering them into the tin. After each layer is complete, brush a thin layer of clarified butter on the potatoes and scatter with a few anchovy halves. Repeat until all of the potato is used, then cover with plastic wrap and place a similar-sized tin on top with a weight inside (food tins work well for this) to weight it down. Refrigerate for about 2 hours, or until set.
  3. To make the rosemary dressing, put the capers and rosemary in a mortar and use a pestle to pound them until coarse and fragrant. Mix in the oil and vinegar and set aside until required.
  4. To serve, remove the terrine from the refrigerator, uncover and turn out onto a chopping board. Cut into 10 cm × 3 cm pieces. Season with salt flakes, garnish with the remaining anchovy halves and spoon some rosemary dressing over the top.

Stefano:

  • A little salad of perfect, crunchy green leaves goes beautifully with this terrine. You could also add a garnish of tuna – simply cut a 2 cm cube of tuna (80 g per person is ample). Heat a little extra-virgin olive oil in a non-stick pan, then add a sprig of rosemary and a crushed garlic clove. sizzle for 1 minute or less, then sear the tuna quickly to colour it on each side, season and serve, discarding the garlic and rosemary.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
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