Wild boar terrine by Het Roode Koper

Name: Wild boar terrine by Het Roode Koper
Ingredients: wild boar neck bread; 50 g colored salt; 10 units.items Black peppercorns; 1 l Game stock; 350 g Red wine; 100 g Madeira wine; 3 units.items bay leaf; 2 units.items Cloves; 3 units.items coarsely chopped shallots; 10 units.items coriander seeds; 150 g Cauliflower; 60 g Smoked eel; 8 g Gelatine; 25 g Crème fraîche; 300 g Parsnip; 250 g Cream; 500 g Milk; 100 g lightly whipped cream; 10 g Salt; 100 g Plain flour; 5 g Salt; 4 units.items Mushrooms; 200 g Sparkling water; 1 units.items large kohlrabi; 20 g Baking powder; 4 Coarse mustard; 200 g Sunflower oil; Chicory; 40 g Potato starch; 200 g natural vinegar

The team of Hotel Landgoed Het Roode Koper in Ermelo cooked this delicious dish.

Chefs Dennis van den Beld, Kevin Reijerse, and Gert van der Heijden came up with a combination consisting of:

terrine of wild boar neck bread
eel mousse
parsnip cream
mushroom beignets
kohlrabi barrel
fried parsnip
burnt mustard
sweet and sour

Ingredients

wild boar neck bread

50gcolored salt

10units.itemsBlack peppercorns

1lGame stock

350gRed wine

100gMadeira wine

3units.itemsbay leaf

2units.itemsCloves

3units.itemscoarsely chopped shallots

10units.itemscoriander seeds

150gCauliflower

60gSmoked eel

8gGelatine

25gCrème fraîche

100glightly whipped cream

300gParsnip

250gCream

500gMilk

10gSalt

100gPlain flour

5gSalt

4units.itemsMushrooms

200gSparkling water

20gBaking powder

40gPotato starch

1units.itemslarge kohlrabi

2units.itemsmini parsnip

4Coarse mustard

200gSunflower oil

200gnatural vinegar

75gSugar

Chicory

Beech mushrooms

Granny Smith

IJsselmeer eel

Preparation

Make a marinade from all the ingredients (except the game stock) and marinate the wild boar neck loaf in it.
Let stand for 24 hours.
Remove the meat from the marinade and strain the liquid. Keep what remains.
Smoke the wild boar neck loaf in a smoking pan for 20 minutes.
Then finish cooking in a braising pan and deglaze with the strained marinade and game stock.
Braise for about 6 hours, until the meat falls off the bone. You can also use a pressure cooker

Cook the cauliflower in water, drain, and blend together with the eel until smooth.
Soak gelatin in cold water and then mix with a little hot cream.
Add this to the cauliflower and eel purée.
Let it cool and mix with semi-whipped cream and crème fraîche.
Put this mixture in a quenelle mold to set.
Before serving, unmold the mousse and top with the charred mustard.

Peel the parsnip and cut into small pieces.
Cook with milk, cream, and salt and let simmer gently for about 30 minutes.
When the parsnip is well cooked, drain it in a sieve and blend the parsnip with a little of the liquid (save the rest of the liquid) until smooth.
Sieve it again for an extra fine result.

Mix all the dry ingredients and, while stirring with a whisk, add the sparkling water until you have a smooth mixture with the consistency of yogurt.
Cut the stems off 4 mushrooms and remove any sand.
Insert a cocktail stick into the mushrooms and dip them in the beignet batter.
Fry at 180°C for 4 minutes and then place on a paper towel.
Remove the stick from the mushroom and fill the hole with julienned apple and parsnip sprigs.

Cut the kohlrabi into slices of about 3.5 centimeters, then cut out rounds with a circular cutter (also 3.5 centimeters).
Hollow out the slices with a Parisienne scoop.
Boil all of this for about 5 minutes until cooked.
Fill the barrel with parsnip purée and garnish with sautéed beech mushrooms, sweet and sour chicory, and tahoon cress.

Peel the baby parsnips and cut them in half lengthwise.
Then fry in a frying pan with some oil until golden brown.
Finish cooking in an oven at 160°C for about 10 minutes.

Put the olive oil in a large non-stick frying pan.
Add 4 tablespoons of coarse mustard and place over medium heat.
Fry the mustard, stirring constantly with a whisk, until the mustard is golden brown.
Remove from the heat immediately and pour through a sieve.

Bring vinegar and sugar to a boil in a pan and let cool.

Slice a Granny Smith apple thinly and cut out rounds with a small cutter.
Briefly place in the sweet and sour marinade and use to plate the dish.
Also remove the tips from a head of chicory and place them in the sweet and sour marinade.
Garnish the dish with sautéed beech mushrooms, charred mustard, slices of braised parsnip, and a julienne of smoked IJsselmeer eel.