Romain Bapst

Turnip and fig terrine

for 10 people

Ingredients

400 g dry figs
400 g peeled turnips
400 ml coconut milk or fresh coconut, peeled
3 gelatine leaves
spices (coriander, cardamom, thyme)
two prawns or other crustacean per person
10 long sprigs of fresh rosemary
crustacean stock and veal stock.

Method

Soak the figs in water overnight; bring to the boil the next day. Cut the hard tip off and cut in two.

Cook the turnip in coconut milk; season with spices. Reduce the liquor to 200 ml and add the soaked gelatine.

Layer the terrine with the ingredients. Press with a 500 gr weight on top of the terrine. Set for 6 hours.

Reduce 50 ml of crustacean stock to 100 ml; add 200 ml of veal stock then reduce to 250 ml.

On the plate, cut the terrine, place by the skewer and a little veal jus and salad leaves.

August 24, 1995