Terrine of Smoked Eel & Foie Gras | Recipe by sousvidetools.com

Terrine of Smoked Eel and Foie Gras, Apple Confit and Celeriac

Terrine of Smoked Eel and Foie Gras, Apple Confit and Celeriac Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 12 Hours
  • DIFFICULTY: Medium
  • SERVES: 4


  • ½ lobe of foie gras
  • 100g of smoked eel
  • 10ml of cognac
  • 1g of nutmeg, grated
  • salt

Apple confit

  • 6 Pink Lady apples
  • 250ml of water
  • 250g of sugar
  • 100ml of lemon juice

Apple crisps

  • 1 Granny Smith apple

Apple purée

  • 250ml of apple purée, preferable Boiron
  • 35ml of water
  • 35g of sugar
  • 2.5g of agar agar

Celeriac purée

  • ½ celeriac
  • 200ml of double cream
  • 2ml of truffle oil
  • 2g of Sosa Gelespessa
  • salt

To serve

  • celery leaves
  • 1 apple, cut into matchsticks
  • shiso cress leaves, purple




Recipe courtesy of Mark Jordan from www.greatbritishchefs.com


  1. With the foie gras at room temperature, slice into the lobe with a hot spoon until you can open it out into a single flat piece. Be careful not to cut all the way through. Reheat the spoon and run it over the opened-out foie gras: this will melt the surface and reveal the veins beneath. Having exposed the veins, remove them with a knife, being careful not to damage too much of the surrounding flesh.
  2. Lay the foie gras in the bottom of a tray. Add the grated nutmeg and a pinch of salt, then drizzle the cognac over the top. Chill in the fridge for 12 hours to marinate.
  3. To make the apple confit, combine the water, lemon juice and sugar in a saucepan and heat until boiling. Simmer for 3 minutes, then take the pan off the heat and leave the syrup to cool completely.
  4. Core the apples and cut off the top and bottom so they sit level. Carefully draw a peeler around each apple in a spiraling motion to create long ribbons of peel. Using a chamber sealer, seal the peel in a vacuum bag with the syrup, then leave for 30 minutes to marinate under vacuum.
  5. Preheat the oven to a temperature of 100⁰C. If this is not possible, use the lowest temperature setting the oven has.
  6. Take the foie gras out of the fridge and let it to come up to room temperature, then cook in a shallow tray in the oven for 8 minutes. Immediately after cooking, tip away the molten fat that has collected in the tray.
  7. Press two layers of cling film into the terrine mould, ensuring that there is a large overhang around the edge.
  8. Starting with foie gras, fill the mould with alternating layers of foie gras and smoked eel until you have 4 layers in total (2 foie gras, 2 eel). Cover the uppermost eel layer with confit apple ribbons. Make sure that you align the ribbons in the same direction as the eel. Reserve the leftover apple ribbons for a garnish and wrap the overhanging cling film over the terrine. Place a heavy weight on top of the cling film, then chill overnight in the fridge.
  9. To make the apple crisps, cut the Granny Smith into thin slivers (approximately 1mm thick) using a mandoline. Coat the slivers in the stock syrup from the apple confit, then dry for 12 hours in a dehydrator.
  10. Next, prepare the apple purée. Heat the apple purée, water, sugar and agar agar together in a pan. When the mixture reaches the boil, simmer for 1 minute, then tip into a tray and leave to cool. Once the mixture has set, blitz in a blender until smooth.
  11. To make the celeriac purée, pour the double cream into a saucepan, add the celeriac and bring to the boil. Cook until the celeriac is tender.
  12. Empty the saucepan into a blender. Add the truffle oil, salt and Gelepassa, then purée. Transfer to a squeezy bottle and set aside until needed.
  13. When ready to serve, lift the terrine out of the mould and unwrap the cling film. Using a hot knife, slice the terrine into portions approximately 1½cm in thickness and cover each one with a sprinkling of sugar. With a blowtorch, lightly caramelise the sugar.
  14. Lay out each plate as follows: at the side, a slice of terrine flanked by two apple crisps; in the centre, a smear of celeriac purée topped with three coiled apple ribbons; all over the plate, dots of apple purée. Finish with a garnish of celery leaves, shiso purple cress and apple matchsticks, then serve.
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