Eel terrine in gelatin

07974 TERINA EEL IN GELATIN INGREDIENTS for 8 PERSONS A kg Skinless Sea eel, 2 l of court-bouillon, 8 sheets of gelatine, 15 cl vinegar, 15 cl of water, a sprig of thyme, a sprig of tarragon, 2 Bay leaves, 6 cloves, one tablespoon of peppercorns, a lemon, 3 medium-sized onions, 3 cucumbers, salt, pepper.

Cut the eel into pieces and put in the court-bouillon; bring slowly to the boil and allow to cook for 10-15 minutes.

Turn off the heat, cover and let stand until the bones they stand out clearly from the pulp; drain and remove the bones.

Let soften gelatin for 10 minutes in cold water.

Boil the vinegar and water with thyme, tarragon, bay leaf, cloves, pepper and salt; Let them dissolve drained gelatin and let simmer for 5 minutes.

Peel the lemon, Peel the onion and cut it into slices; cut the cucumber strips.

In a bowl, place a layer of anguilla without mangling, spread half the slices of lemon, onion and cucumber and repeat ending with vegetables.

Filtered water and vinegar and pour the hot liquid into the mixing bowl.

Let cool and store it in the refrigerator for 24 hours.