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Terrine of john dory and smoked eel with sea water jellies, oyster beignets and caviar

This is a simple, yet delicious, terrine served with modern and traditional garnishes. The terrine should be made the day before or on the morning even, of the day it is to be served. The tartare sauce, jellies and dressing can all be made in advance, but preferably on the day of serving. The beer batter should have at least one hour of maturing time.

Equipment

Tartare sauce

Jellies

Base Butter

Notes




Courtesy of Philip Howard at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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» Top Wine Matches For This Recipe

Angus Hughson

Riesling, Semillon and Sparkling are the best wines to pair with Terrine of john dory and smoked eel with sea water jellies, oyster beignets and caviar.

 
 

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