Terrine of smoked eel and foie gras, apple confit, celeriac

Ingredients

Fresh Meat

  • 1/2 lobe of foie gras

Fish & Shellfish

  • 100g of smoked eel

Beverages

  • 10ml of cognac
  • 250ml of water
  • 35ml of water

Spices & Dried Herbs

  • 1g of nutmeg

Store Cupboard

  • salt
  • 250g of sugar
  • 250ml of apple purée, preferably Boiron
  • 35g of sugar
  • salt

Fruit & Vegetables

  • 6 Pink Lady apples
  • 100ml of lemon juice
  • 1 Granny Smith apple
  • 1/2 celeriac
  • celery leaves
  • 1 apple, cut into matchsticks

Speciality Ingredients

  • 2.5g of agar agar
  • 2g of Sosa Gelespessa

Dairy

  • 200ml of double cream

Oils & Vinegars

  • 2ml of truffle oil

Salad & Fresh Herbs

  • shiso cress leaves, purple