Smoked Eel, Pork Belly, Foie Gras & Apples
Pork belly and smoked eel add incredible depth to foie gras in this eel recipe from Robert Thompson. Granny Smith apples provide a wonderfully tart contrast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2kg duck fat
- 1 lobe of foie gras, de-veined
- 4 Granny Smith apples, peeled and diced
- 1 tbsp of Demerara sugar
- 750g of pork belly, slow cooked and chilled
- 600g of smoked eel
- olive oil
- black pepper, freshly ground
- sea salt
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