Jellied Eel Terrine with a Caper Dressing

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 4 large eels, skinned, filleted and cut into long strips
  • 2 large potatoes, cut into 5-mm / ¼


  1. Several hours ahead, make the court-bouillon: put all the ingredients into a large pan with 500 ml / 18 fl oz. water. Bring to the boil and then lower the heat and simmer for about