Confitted oxheart cabbage terrine
A terrine gets its name from the shape in which the dish is made. Of course, other shapes can also be used for this preparation.
Creation by Fred Boutkan, Leiden.
Makes 10 servings.
Allergens and dietary requirements
- Egg
- Gluten
Ingredients
1
oxheart cabbage1
onion1
clove
garlic100
g
caul fat500
g
goose fat1
tsp
caraway seeds1
tsp
cumin1
tsp
smoked saltegg white, beaten
3
tbsp
panko breadcrumbspepper