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Assiette d'anguille fumee et sa petite garniture

11 September 2006
Assiette d'anguille fumee et sa petite garniture

Ingredients

(serves four)

30cl sherry vinegar aspic
680g smoked eel fillets skin and bones removed
½ bunch chives
10g radishes diced
10g cucumber diced
2 radishes cut into strips
4 quail's eggs softly boiled and peeled
5cl double cream whipped
10g horseradish freshly grated
¼tsp lem.on juice
40g lettuce leaves (lamb's lettuce rocket raddichio)
1tbsp French dressing
salt and black pepper

Method

Pour a thin layer of aspic into the bottom of four ramequin dishes 5 wide. Allow to set in the fridge. Cut 16 slices of eel from the middle part of the eel fillet and reserve. Cut the remaining eel into ½cm square cubes.Cut the thin top of the chives into approximately 1cm lengths and chop the remaining chives very finely. Mix finely chopped chives diced cucumber and radishes with the cubed eel. Season the quail's eggs with salt and pepper and place one in each ramequin dish. Arrange the cubed eel mix loosely around it. Pour in the remaining sherry vinegar aspic and allow to set in the fridge for about two hours. Mix whipped cream with horseradish and lemon juice. Turn the smoked eel out of the ramequins and place one each on the front part of four plates. Lay four slices of eel behind each jelly. Toss the lettuce leaves in French dressing season and arrange on the side of plates. Generously sprinkle chive tops and radish strips all over the plates. Make quenelles with two teaspoons from the horseradish cream and place on top of the sliced eel.

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