Smoked Eel, Pork Belly, Foie Gras & Apples - Great British Chefs
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
More Like This
Smoked Eel and Foie Gras Terrine Recipe - Great British Chefs
greatbritishchefs.com
Hot Smoked Eel Recipe - Great British Chefs
greatbritishchefs.com
Grilled smoked eel and potatoes with lemon, green apple, horseradish and rye - Pavilion Foods
pavilionfoods.co.uk
Air fryer pork belly recipe Recipe | Better Homes & Gardens Australia
bhg.com.au
Beetroot and Smoked Eel Towers – Barbecook
barbecook.de
Beetroot and Smoked Eel Towers – Barbecook
barbecook.nl
Beetroot and Smoked Eel Towers – Barbecook
barbecook.be
BBC Food - Recipes - Smoked eel with new potatoes, leeks and clam beurre blanc
git.macropus.org