Foie gras terrine with smoked eel
7 servings
120 minutes
Terrine of foie gras with smoked eel is an exquisite dish of French cuisine, where tender duck liver harmoniously combines with the spicy taste of smoked eel. This gastronomic masterpiece was born from the desire of French chefs for refined combinations of textures and aromas. It has a rich creamy flavor of foie gras complemented by a light smokiness from the eel, while the caramel sauce adds a noble sweetness. Wrapped in nori, the terrine takes on a delicate sea note, making it not only refined but also unexpectedly flavorful. The dish is perfect for special occasions and is served with crispy white bread toasts, allowing one to savor every note of its rich flavor profile. This terrine is a true journey into the world of haute cuisine where each ingredient plays its unique role.
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 tray, add a slice of smoked eel on top, and then place the second part of the liver on top.
- Duck liver: 1 kg
- Salt: 12 g
- Ground black pepper: pinch
- Smoked eel: 300 g
2
Place the terrine in an oven preheated to 90 degrees and cook for 40 minutes. The internal temperature of the liver should be 53 degrees.
3
Prepare the sauce. In a large, heated pot with a thick bottom, add sugar and keep it on medium heat for about 10 minutes, stirring occasionally, until the sugar turns into an amber-colored liquid. Remove from heat, carefully pour in mirin and soy sauce, mix well, and slightly heat the mixture to ensure the liquid is uniform.
- Sugar: 100 g
- Mirin: 20 ml
- Soy sauce: 15 ml
4
Take the finished terrine out of the oven and immediately place it in the refrigerator.
5
Place the chilled terrine on a sheet of nori, cover it with a second sheet. Cut the terrine into portions. Serve with caramel sauce and white bread toasts.
- Dry seaweed nori: 2 pieces