Terrine of Smoked Eel & Foie Gras | Recipe by sousvidetools.com
Terrine of Smoked Eel and Foie Gras, Apple Confit and Celeriac
Chris Holland 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
- 6 Pink Lady apples
- 250ml of water
- 250g of sugar
- 100ml of lemon juice
- 1 Granny Smith apple
- 250ml of apple purée, preferable Boiron
- 35ml of water
- 35g of sugar
- 2.5g of agar agar
- ½ celeriac
- 200ml of double cream
- 2ml of truffle oil
- 2g of Sosa Gelespessa
- celery leaves
- 1 apple, cut into matchsticks
- shiso cress leaves, purple
- Chamber Sealer
- Vacuum Bags
- Terrine Mould
- Squeezy Bottle
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Recipe courtesy of Mark Jordan from www.greatbritishchefs.com
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to a temperature of 100⁰C. If this is not possible, use the lowest temperature setting the oven has.
- 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.
- Press two layers of cling film into the terrine mould, ensuring that there is a large overhang around the edge.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.