Charlotte dAsperges au Crabe Crab and Asparagus Terrine
Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 lb. pencil asparagus, trimmed and cut into 1″ pieces
- 1⁄2 cup homemade fish stock or store-bought, chilled
- 1 tbsp. powdered gelatin
- 4 oz. goat cheese, softened
- 2 cups small curd cottage cheese, drained overnight
- 2 tbsp. minced parsley
- 1 tbsp. minced chives
- 1 tbsp. minced dill
- 1 small red bell pepper, roasted, peeled, seeded, and minced
- 10 oz. cooked snow crabmeat, finely shredded
- Sliced tomato, for garnish (optional)
Instructions
Charlotte d’Asperges au Crabe (Crab and Asparagus Terrine) serves 12 original recipe by Saveur.
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