Eel Terrine

• 250 g schnapper fillet
• 1 kg eel
• 500 ml

Poach the schnapper in the court-bouillon for five to seven minutes. Remove and allow to cool. Poach the eel in the court-bouillon for 35-45 minutes. Remove and allow to cool. When the eel is cool, remove the skin and discard. Separate the flesh from the bones and shred the flesh with a fork.

Purée together in a food processor the schnapper, horseradish sauce, watercress, parsley and bu