Ingredients to make Terrine of Morros and Foie with Port Sauce:
- 800 grams noses
- 3 grams Salt
- 4 grams Pepper
- 2 u. truffle
- Port and mushroom sauce
- Candied tomatoes
- 4 u. natural artichoke (grilled)
- 200 grams Foie gras
How to make Morros and Foie Terrine with Port Sauce:
- Cook the snouts in water and salt, drain, make thin fillets and set aside. Cut the foie lengthwise and grill it, set aside. On a transparent film, put a layer of snouts, put salt and pepper, in the center the truffles and foie, roll it up well as if it were a sausage. Press the two ends to give it a cylindrical shape, store in the chamber for two hours.
- Put the confit tomato on the base of the plate, on top of this a slice of snouts, crown around with the artichokes, put the plate in the oven at 150ºC, about 4 minutes, remove the plate from the oven and pour the sauce with the Port sauce and mushrooms.
