37 Terrine of Eel with White Wine

Name: Terrine of Eel with White Wine
Yield: For eight people
Cuisine: French
Ingredients: Salt and freshly-ground pepper; 200 ml (⅓ pint) dry white wine, preferably Tursan, a wine from the Landes district; 3 tablespoons armagnac (optional); 1 level tablespoonful freshly-chopped tarragon; 1 level tablespoonful freshly-chopped chervil; 1 level tablespoonful freshly-chopped chives; 20 g (¾ oz) butter; 350 g (12¼ oz) button mushrooms, peeled and cut into 5 mm (⅕ inch) dice; 1 level tablespoonful chopped shallot; 1 level tablespoonful freshly-chopped parsley; salt and pepper; 350 g (12¼ oz) skinned and boned salmon or, failing this, whiting; 2 heaped teaspoons salt; 2 eggs; freshly-ground pepper; 1 teaspoon each of roughly-chopped parsley and chervil; 200 g (7 oz) softened butter; 1 level teaspoon each of roughly-chopped tarragon and chives; A pinch of cayenne; Watercress Sauce; A pinch of saffron; 2 large fresh eels, skinned and boned, or 450 g (16 oz) eel fillets

Preparation info

For
eight
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Terrine d’anguilles au vin de Tursan ‘A well-flavoured fish for a herb-scented terrine’

Ingredients

Main ingredient

2 large fresh eels, skinned and boned, or 450 g (16 oz) eel fillets

Europe
France
Starter
Gluten-free
Mediterranean

Method

Two days in advance

Marinating the eels

Put the eel fillets into a deep earthenware dish, season them with salt and freshly-ground pepper and add the ingredients for the marinade: dry white wine, armagnac, tarragon, chervil, chives, and leave to marinate overnight in the refrigerator.