Smoked Eel and Foie Gras Terrine Recipe - Great British Chefs
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.
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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