Foie Gras Terrine with Smoked Eel

Appetizers | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Foie gras terrine with smoked eel

Ingredients

Veal Liver - 2 lbs
Salt - 0.4 oz
Ground Black Pepper - a pinch
Smoked Eel - 10.6 oz
Dried Nori Seaweed - 2 pieces
Sugar - 3.5 oz
Soy Sauce - 0 fl oz
Mirin - 0 fl oz

Step by Step guide

Step 1

Season the cleaned raw liver with pepper and salt. Divide it into two equal parts. Place one part of the foie gras on a baking sheet, layer a slice of smoked eel on top, and then add the second part of the liver on top.

Step 2

Place the baking tray in an oven preheated to 194°F and cook the terrine at this temperature for 40 minutes. The internal temperature of the liver should reach 127°F.

Step 3

Prepare the sauce. In a large preheated pot with a thick bottom, add sugar and keep it over medium heat for about 10 minutes, stirring occasionally, until the sugar turns into an amber-colored liquid. Remove from heat, carefully pour in the mirin and soy sauce, and mix well, gently warming the mixture to achieve a uniform consistency.

Step 4

Remove the finished terrine from the oven and immediately place it in the refrigerator.

Step 5

Place the chilled terrine on a sheet of nori, then cover it with a second sheet. Slice the terrine into portions. Serve with caramel sauce and toasted white bread.