Smoked Eel & Foie Gras Terrine

The idea is to serve the terrine alongside various beetroot preparations, each featuring different textures and temperatures, creating a dynamic experience with every bite.

Preparation

1. Line a terrine mold with smoked eel, then layer foie gras on top. Repeat the layers and finish with smoked eel. Seal the mold.
2. Cook the terrine in the oven, then refrigerate for 24 hours.
3. To unmold, dip the terrine mold in hot water briefly. Remove the terrine with the lid still on. You'll see the smoked eel on the exterior and the foie gras beautifully layered inside.
4. Slice the terrine carefully with a sharp knife, revealing the marbled foie gras.The "Momont Supreme": Slice into the terrine to reveal the intricate marbling of the foie gras within.

Plating

1. Slice the terrine and remove a small section from the center. Place the removed piece atop figs arranged on the plate.
2. Fill the hollow in the terrine with 25-year-old traditional balsamic vinegar (Chef Michel uses Ca’ dal Non).
3. Add various beetroot preparations: crispy cylinder, mousse, jelly, crumble, gel, sorbet, and a beetroot espuma to fill the cylinder. Garnish with sorrel microgreens, a beetroot meringue, and a begonia flower for the final touch.

Chef's Note

This exquisite terrine is paired with 25-year-old balsamic vinegar, creating a perfect harmony between the smoked eel and the foie gras. You might not find this level of perfection when substituting the ingredients.

Equipment

The terrine molds are made by Adelmann. The chef buys them in Amsterdam in a shop called Duikelman. Ask for Wouter Buijsmann and tell him you got his name from Chef Michel van der Kroft. Wouter can help and send the molds to anyone who wants to buy them. The spoon is a very special quenelle spoon made by Robert Welch cutlery.