Pike terrine with mustard confit

Ingredients: pike 40 %,   fish fillets 19%,   cream ,   eggs ,   wheat flour ,   Milk , Vegetable Oil, Mustard Confit , Shallots, Salt, Mild Chili, Pepper

May contain traces of:   Gluten, Egg, Milk, Fish, Shellfish, Molluscs, Peanuts, Soy, Celery, Sesame   contain.

Nutritional values ​​per 100g:

⁕ Energy: 668 Kj / 160 Kcal
⁕ Fat: 12 g
⁕ Of which saturated fat: 4.6 g
⁕ Carbohydrates: 1.4 g
⁕ Of which sugar: 0.7 g
⁕ Egg white: 14 g
⁕ Salt: 1.3 g

Since the Renaissance, the production of vinegar, the picturesque city of Orléans and the majestic Loire River have been inextricably linked.
At that time, fine wines from southern France were transported across the river to Orléans before continuing their journey overland to Paris.
On this adventurous journey across the stormiest river in Europe, some wines began to undergo a second fermentation.
These wines were carefully separated on the banks of Orléans and entrusted to the artful hands of the city's vinegar masters, who carefully transformed them into vinegar.
This is where the famous Vinaigre d'Orléans came from - the vinegar of Orléans.

At one point, the city boasted up to 400 talented vinegar makers, and an impressive 80% of the national demand was met here.
The renowned Orléans method became the gold standard for vinegar production, similar to the "Méthode Champenoise" for sparkling wine: an unparalleled benchmark.
Today only one traditional company survives that has mastered this exquisite technology: Martin-Pouret.

Since 1797, Martin-Pouret has been implementing this inherited knowledge without pause and with ever-increasing dedication. The company's passionate vinegar masters, the preservation of the traditional method and the tireless drive for perfection have created vinegars that can be found in renowned kitchens and on the tables of real gourmets around the world.
Be it through the selection of the finest grape varieties, the masterful aromatization or the exceptional storage in oak barrels - at Martin-Pouret the art of vinegar production is brought to perfection.
Convinced of the quality of its own vinegar and the firm belief in producing the best, Martin-Pouret decided to incorporate this knowledge into the creation of the finest condiments in which vinegar plays the main role.

Martin-Pouret revived Orléans mustard, based on a recipe from the 16th century.
But the passion for exquisite spices doesn't end there. That's why Martin-Pouret created traditional-style gherkins marinated in her white wine vinegar, as well as delicate ketchups and gourmet mayonnaises, refined with the special mustard and vinegar.
Vinegar is not only a central element in Martin-Pouret's history and expertise, but also a constant companion in all of the company's spice creations.

Manufacturer's address: Martin Pouret, 11 Rue Jeanne d'Arc, 45000 Orléans, France