Terrine of Leek and Fish Spread with a Water Vinaigrette
Welcome to the annual “try to make a Masterchef recipe with things you can order from Coles online”. This year’s rule is that if you can’t find an ingredient, you have to use any available substitute, but otherwise follow the recipe exactly. Apologies this year to Marco Pierre White for the original recipe, which was no doubt much nicer the way he made it.
|What Marco wanted||What Coles had|
|28 thumb leeks, washed and trimmed||That’s probably 2 full-size ones. Might be a bit tough…|
|3 crayfish tails, 600-700g each||Oh dear. Fish salmon and lobster spread it is…|
|500g olive oil|
|250ml reserved water from the leeks|
|4 tablespoon white wine vinegar|
|1 clove garlic|
|2 stems tarragon|
|1 teaspoon caviar, per portion||Caviar dip. Not quite sure this is what he meant.|
In a large saucepan of boiling water, season with salt and boil the leeks, fully submerged until completely cooked. Once cooked, drain the leeks through a colander and allow to cool.
Meanwhile poach the crayfish tails fish spread. Bring a pot of water to the boil, seasoned to the state of seawater. Place tails spread in water at a boil, turn off heat and cook for approximately 10-12 minutes with a lid on. Check the tails are spread is cooked through without being over cooked. Remove from water and cover with ice.
Remove flesh spread from the shell jar carefully and cut into even, thumb sized chunks.
Line the terrine mould with cling film, ensuring it is neatly lining the inside of the mould, with excess overhang to wrap the terrine. Layer leeks and lobster spread into the mould ensuring that they are tightly packed and free of excess moisture. Season each layer with salt and pepper and ensure that the lobster spread is encased with leeks. Cover tightly with the overhang of cling film and tuck in excess pieces.
Place a replica terrine mould upside down on a tray. Turn the filled terrine upside down and place over the base mould. Place another tray on top and press tightly with a brick. Prick small holes on the clingfilm to and allow water to drain away from the terrine and reserve for the vinaigrette.
Press the terrine for 90 minutes and remove from the mould. Slice a neat slice and place on center of the plate, removing the cling film.
For the vinaigrette, combine wet ingredients and mix well. Add the tarragon and smashed garlic clove, season and mix.
To garnish, season the terrine slice with salt and pepper. Liberally dress with vinaigrette and spoon a neat quenelle of caviar dip on top.