Eel Terrine from Tony Bilson's Recipe Book by Tony Bilson
Poach the schnapper in the court-bouillon for five to seven minutes. Remove and allow to cool. Poach the eel in the court-bouillon for 35-45 minutes. Remove and allow to cool. When the eel is cool,...
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Fork
- Terrine mold
Ingredients
- 1 bunch English spinach, washed and blanched
- salt
- 250 g schnapper fillet
- 3 tbl horseradish sauce
- 3 tbl chopped watercress
- 1 kg eel
- 500 ml court-bouillon
- 300 ml cream
- ground black pepper
- 1 tbl chopped parsley
- 200 g butter, melted
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