John Dory liver terrine with chopped Sauternes jelly from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 104) by Josh Niland

  • caster sugar
  • Sauternes wine
  • brioche
  • sea salt flakes
  • titanium-strength gelatine leaves
  • John Dory livers
  • EYB Comments

    Allow to chill for 24 hours. Can substitute Riesling wine or sparkling wine of your choice for Sauternes wine. You may use the brioche bread on page 264.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to chill for 24 hours. Can substitute Riesling wine or sparkling wine of your choice for Sauternes wine. You may use the brioche bread on page 264.

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