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Pressing of lightly smoked eel with foie gras, pork belly and Granny Smith apple
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This stunning dish is a variation of the usual foie gras terrines, with the addition of smoked eel (which you can buy thinly sliced), meaty pork and tart apples. Slow cook the pork belly before starting this wonderful Robert Thompson eel recipe.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 2kg duck fat
- 1 lobe of foie gras, de-veined
- 4 Granny Smith apples, peeled and diced
- 1 tbsp of Demerara sugar
- 750g of pork belly, slow cooked and chilled
- 600g of smoked eel
- olive oil
- black pepper, freshly ground
- sea salt
SAVE RECIPE
Equipment
- Thermometer
- 20cm x 14cm x 5cm container
- Silicone paper
Method
1
To slow-cook the pork belly, place the pork belly in the oven at a temperature of 95°C/gas mark ¼. Cook for 9 hours at 95°C or 8 hours at gas mark ¼, once cooked, allow to chill .
2
Heat the duck fat to 70˚C in a deep pan, then add the foie gras, and cook for 1 hour
3
Very carefully remove the lobe of foie gras from the fat and allow to drain slightly. Transfer to the fridge and chill until the foie gras has started to firm
4
Remove the foie gras and press between two sheets of silicone paper to a thickness of 5mm. Chill in the fridge until firm
5
Caramelise the apples in a large hot pan with a little Demerara sugar until golden brown. Drain in a colander
- 4 Granny Smith apples
- 1 tbsp of Demerara sugar
6
Line a container approximately 20cm x 14cm x 5cm with 3 layers of cling film, leaving an overhang so you can enclose the terrine later.
- 750g of pork belly
7
Line the base of the container with half of the foie gras followed by alternating layers of thinly sliced pork belly, apple and eel. Season each layer as you build up the pressing
- 600g of smoked eel
- black pepper
- sea salt
8
Finish with a final layer of foie gras and then enclose with the excess cling film, press firmly overnight in the fridge
9
Once pressed, rewrap in 3 layers of cling film before cutting
10
To serve, remove the cling film and slice the pressing into 1cm thick slices, rub the top with a little olive oil and add a little smoked Maldon salt and black pepper to serve
- olive oil
- black pepper
- sea salt
First published in 2015
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