Series 2 Episode 3 - Smoked Eel w/ Horseradish Cauliflower Puree
Smoked Eel w/ Horseradish Cauliflower Puree, Crisp
Currents and Pine nuts
Serves 8: Entrée size
Step 1. Horseradish Cauliflower Puree
1 and a half Cups Cream
130 gms of Mandys Horseradish ( ý a jar )
Salt and White Pepper
Place a saucepan of salted water on the heat and bring up to the boil. Take the cauliflower and cut into bite size pieces. Once the water comes to the boil add the cauliflower and cook for 7-10 minutes until slightly soft.
Remove from the heat and strain off the water. Add the cream and the horseradish to the cauliflower and place the saucepan back on the heat. Cook for another 5 minutes until the liquid is slightly reduced.
Pour the cauliflower and cream mixture into a liquidizer and puree until smooth.
Strain through a fine sieve discarding any of the tough horseradish pieces.
Season with a squeeze of lemon juice, and salt and pepper to taste.
Keep in the refrigerator until required.
Step 2. Crisp Currants
1/3 Cup Currants
Pre heat the oven to 180 degrees. Rough chop the currants and place on an oven tray. Cook in the oven for 6 - 10 minutes, then remove and let cool on the tray. Once cold take a spatular and remove the crispy currants. Keep in an air tight container until needed.
Step 3. Cooking and Serving
500gms Smoked Eel
Horseradish and Cauliflower Puree
1 bunch Watercress or Rocket
ý Cup Toasted Pinenuts
Pre heat the oven to 120 degrees. Next place the puree in a small saucepan and warm up over low heat or microwave if you prefer. Now place the smoked eel on a oven proof dish and heat up for 5 minutes .
Divide out the puree evenly between the eight warm plates and then top each with the eel.
Dress the watercress or rocket with a small amount of walnut oil and place a pile of each ontop of the the eel.
Finally garnish with the crisp currants, pine nuts and finish
with another drizzle of the walnut oil.