This terrine is light and very delicious. With turkey meat, champignons, carrots, cream and pistachios, its taste becomes just fantastic! You can eat it both cold and warm, depending upon your preferences.
- turkey fillet : 800 g
- champignons : 200 g (large)
- lemon : 0.3 piece (for the juice)
- carrots : 1 piece (boiled)
- bacon : 250 g (thin slices)
- cream : 300 ml (25%)
- nutmeg : 0.3 tsp (milled)
- white pepper : 0.3 tsp
- black pepper : 0.3 tsp
- egg : 2 piece
- pistachios : 30 g
- salt : 0.5 tsp
- butter : 20 g
- fennel : 1 clove (fresh)
- bay leaf : 2 piece
Stages of cooking
These are the ingredients you will need for the terrine
Cut the turkey fillet into medium-sized pieces and divide into 2 parts. Fry the first part with the champignons cut into 2 or 3 pieces on oil.
Blend the second part of the turkey fillet, add spices, salt and chopped fennel
Put the fried champignons onto another plate and sprinkle them with a few drops of lemon juice.
Then add 2 eggs and cream to the blended meat and mix everything well.
Cut the boiled carrot into pieces, add them and pistachios to the second part of the meat topping.
Take a fire-resistant plate and put thin slices of bacon on it as it is shown on the photo.
Mix the first and the second parts of the topping and put it above the bacon
Wrap the bacon slices, put bay leaves above and bake the terrine on the water bath in the pre-heated to 180 C (356 F) oven for about one hour. Remove the dish from the oven as soon as it is ready and serve it warm or cold! Enjoy the dish!