Smoked Eel and Foie Gras Terrine Recipe
This luxurious foie gras terrine recipe from Mark Jordan contains layers of beautiful smoked eel for an extra touch of luxury.
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.
Cooking tools:
- Dehydrator
- Mandoline
- Vacuum sealer
- Apple corer
- Kitchen torch
- Terrine mold
- Blender
- Vacuum bag
- Peeler
- Oven
- Stove
- Saucepan
- Baking sheet
- Plastic wrap
- Weight
- Chef's knife
- Spoon
- Squeeze bottle
Ingredients
- 1/2 lobe of foie gras
- 100g of smoked eel
- 10ml of cognac
- 1g of nutmeg
- salt
- 6 Pink Lady apples
- 250ml of water
- 250g of sugar
- 100ml of lemon juice
- 1 Granny Smith apple
- 250ml of apple purée, preferably Boiron
- 35ml of water
- 35g of sugar
- 2.5g of agar agar
- 1/2 celeriac
- 200ml of double cream
- 2ml of truffle oil
- 2g of Sosa Gelespessa
- celery leaves
- 1 apple, cut into matchsticks
- shiso cress leaves, purple
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