Foie gras terrine with blueberry jelly, homemade brioche

Toplice, restaurant Bernarda represents an ideal choice for escape from busy everyday life and enjoyment in eno- gastronomic delicacies.

Owners of restaurant Bernarda share their love for gastronomy in their pizzeria Bernarda and Ribnjak Bernarda with a restaurant and a newly opened shop of fishing equipment.

Terina od guščje jetre sa želeom od borovnica, domaće brioš pecivo

Foie gras terrine with blueberry jelly, homemade brioche

For 4 persons: 300 g foie gras, 50 g onion, 1 cl cognac, 40 g butter, 5 g sugar, 6 dkg salt, 1 g pepper; for blueberry jelly: 100 g blueberries, 50 g sugar, 0.05 l wine, agar agar

Remove veins from liver, wrap in foil and refrigerate for one hour. Finely chop the onion. Gently fry the onion in butter, until it is transparent. Add liver, cut in chunks. Add salt, sugar, pepper and cognac. Flambe. When the alcohol evaporates, cool the mixture for one hour. Blend it until smooth.

Fill moulds with mixture and cover with duck fat. Refrigerate and add blueberry jelly. Serve with warm brioche and pumpkin oil powder.

For jelly: melt sugar at low heat, add red wine, blueberries and agar agar. Boil. Blend and pour into mini moulds.