We find ourselves today in a Master'Classe Le Parfait In collaboration with the Lycée Hôtelier Jeanne and Paul Augier to discover a tasty and seasonal recipe! 🧡

Also find the second recipe for video, vanilla foie gras, just here: https://www.leparfait.com/fr/blogs/recette/foie-gras-a-la-vanille-masterclasses-le-parfait

To your stoves! 🍴

To subscribe to the chain and not miss the next master'classes it is here: https://www.youtube.com/channel/UCo4L...

1. Cut the smoked salmon into small pieces, while reserving the whole slices of the other salmon.
2. Cut the carrots into rings and chop the onion.
3. Immerse the vegetables in 2 l of boiling water for 5 minutes, then add the salmon slices and cook for another 5 minutes. At the end of the cooking time, remove the salmon and let it cool.
4. Soften the butter by working it in a bowl. Once softened, add the lemon zest, a pinch of salt, a pinch of pepper, and mix well.
5. Incorporate the cooked salmon by crumbling it as much as possible, then add the pieces of smoked salmon and the two egg yolks. Mix until you get a homogeneous preparation.
6. Fill your terrines up to about 2 cm from the edge (up to the maximum location). Pack well so that there is no air at the bottom of the terrine.
7. Hermetically close the terrines and immediately proceed to heat treatment for 1 h 30 to 100 ° C.

Filming: JPDP Films

Production Director: Joëlle Valla

Student: Malaury Reeb-Gruber

Chef: Remy Lesage

Thanks to the entire teaching team of the hotel school Jeanne and Paul Augier