Modern Mousaka Recipe
potato terrine | beef ragu | onion infused bechamel sauce | smoked eggplant emulsion
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Ingredients
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Potato Terrine
Beef Ragu
Onion Infused Bechamel Sauce
Smoked Eggplant Emulsion
Method
Potato Terrine
- 1
- 2
Layer the Potatoes
Grease a terrine mold with butter. Layer the potato slices in the mold, overlapping them slightly.
- 3
Season and Bake
Melt the remaining butter and pour over the layered potatoes. Season with salt and pepper. Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 45 minutes, or until tender.
- 4
Cool and Slice
Once baked, allow the terrine to cool before slicing it into even pieces.
Beef Ragu
- 5
Sauté Vegetables
In a large skillet, heat a little oil over medium heat. Add finely chopped onion, garlic, and carrot. Sauté until softened.
- 6
Cook the Beef
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
- 7
Add Flavors
Stir in the tomato paste, red wine, and beef broth. Add oregano, salt, and pepper. Let simmer for about 30 minutes until thickened.
Onion Infused Bechamel Sauce
- 8
- 9
Make the Sauce
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens. Season with nutmeg, salt, and pepper.
Smoked Eggplant Emulsion
- 10
Prepare the Eggplant
Char the eggplant over an open flame or under the broiler until the skin is blackened and the flesh is soft.
- 11
Blend the Emulsion
Scoop out the flesh and combine it with olive oil, lemon juice, and salt in a blender. Blend until smooth.