very finely diced 2 shallots very finely diced 6 tablespoons sunflower oil or other vegetable oil 2 tablespoons olive oil 6 tablespoons aceto balsamic vinegar, salt, pepper celery greens in fine strips (*) Blanched briefly and quenched with iced water.
(**) Rubbed with a crepe cloth and cleaned (***) Mushroom stock: made from vegetable stock, the cuttings of the chanterelles and a small clove of garlic: about 1/2 hour
on low heat and strain.
A medium sized casserole dish is enough for 10 to 12 people. When it has cooled down, drain it and cover it with cling film. Line with the spinach leaves -topside down- so that the leaves hang out a little bit over the edge of the dish.
Fry the mushrooms briefly and very hot in the oil, season, cool and place in the mold.
Stir the mushroom stock with agar-agar, bring to the boil once, season with salt, pour into the mold: making sure that the spinach leaves do not shift. Leave to cool for at least 3 hours.
Once a sustainable layer has formed on the surface, the spinach leaves can be folded over the tureen.
For the salad dressing, sauté the diced root and shallots in the oil, extinguish with balsamic vinegar and remove from the heat immediately. Season with salt and freshly ground pepper and add the celery greens.
Remove the terrine from the mold, take off the foil and cut the celery with a sharp kitchen knife.
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