Potato-Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise

Potato-Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise

From: Proprietor/executive chef Mark Martin, Ethan's of Elizabeth, Charlotte, NC.

Yield: 4 servings.

RILLETTE:
1 sweet onion, sliced thin
2 large bay leaves
2 medium carrots, coarsely chopped
6 cups olive oil
3 cloves garlic, mashed
1/2 tsp. ground cumin
1/2 tsp. coriander
2 Tbsp. salt

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