This is based on a version served at Beddingtons in Amsterdam.
Choose a small terrine, capacity
To make the filling, purée the eel fillets and trimmings with half the fish stock in a blender. Dissolve the gelatine in the remaining stock, and add it to the purée. Push it through a fine sieve, and season with salt, pepper and a little lemon juice. Leave it to cool. Beat the cream until it makes soft peaks, and when the eel purée begins to set, fold in the cream. Pour into the eel-lined terrine and leave in the refrigerator until set. To turn out, dip in hot water until loose.
© 1995 Frances Bissell. All rights reserved.