6 - 8 servings
How to cook French Eel Terrine
- 2 pounds fresh eel, cleaned, cut into bite size pieces
- 2 ounces butter
- 1 cup wine vinegar
- 1/2 pinch of thyme
- 1/2 pinch of powdered bay leaves
- 3 bay leaves
- 1 sprig tarragon
- 3 shallots
- 3 cloves garlic
- 1 onion
- 1 gelatin sheet
- 3 cloves
- 1 sheet gelatin
- 2 medium lemons, sliced into rings
- 6 small gherkins
- 8 small white onions in vinegar.
- Wash the pieces of eel thoroughly under cold running water.
- Place the pieces of eel in salt water and let it soak for 5 minutes.
- Rinse well under cold running water, then place the eel in a skillet.
- Cook it in fat over medium heat.
- Leave to cool and drain on a colander.
- Boil the vinegar with the thyme, bay leaf powder, sprig of tarragon, shallots, garlic and onion studded with cloves, add seasoning.
- Dissolve the gelatin sheet and add this mixture to the vinegar-flavored.
- Remove the fish pieces and add lemon slices, small white onions in vinegar, gherkins, cut into small slices and bay leaves.
- Place fish pieces in a bowl and filter flavored vinegar and pour over fish.
- Cover the terrine. The marinated fish can be eaten the next day or keep for a few days.
The French Eel Terrine recipe very easy to cookand so good!
Terrine is a French meat loaf dish made with ground or finely chopped meat. Terrines are usually served chilled or at room temperature.
How to clean Eel:
Wash Eel thoroughly up to half an hour in cold clean water, followed by very careful scraping, may be necessary to remove final traces of slime. Gut the washed eels, taking care to slit the belly 1 inch or so beyond the vent in order to remove the kidney; scrub the gut cavity and wash it out carefully to remove all traces of blood from the backbone and throat, and then rinse the eels again.
This recipe for French Eel Terrine serves/makes: 6 - 8 servings
The French Eel Terrine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Aspic/Chilled