Name: Jellied Eel Terrine with a Caper Dressing
Cuisine: United Kingdom
Ingredients: mixed salad leaves, to serve; 250 ml / 9 fl oz. olive oil; lemon juice; pinch of sugar; 300 ml / ½ pint white wine; 4 large eels, skinned, filleted and cut into long strips; 25 g / 1 ozcapers; 2 large potatoes, cut into 5-mm / ¼inch slices; 1 tbsp chopped parsley; 2 onions, sliced; salt and freshly ground white pepper; 1 tsp. grainy mustard; 2 shallots, finely chopped; ½ lemon; generous pinch of salt; 8 black peppercorns; 1 sprig of thyme; 2 garlic cloves; 1 bay leaf; 1 stalk of celery, roughly chopped; 600 ml /1 pint clear tomato juice; bunch of tarragon, chopped; 2 tbsp caper vinegar; 7½ leaves of gelatine; 1 large leek, thinly sliced; bunch of chervil, chopped; 60 g / 2¼ oz. carrots, sliced; 60 g / 2¼ oz. onion, sliced

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

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Jellied Eel Terrine with a Caper Dressing

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