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Hunger for the Wild

TV ONE

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

Ingredients

1 Cauliflower
1 and a half Cups  Cream
130 gms of Mandys Horseradish ( ý a jar )
 Lemon Juice
 Salt and White Pepper

Method

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

Ingredients

1/3 Cup Currants

Method

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

Ingredients

500gms       Smoked Eel
                    Horseradish and Cauliflower Puree
1 bunch       Watercress or Rocket
                    Walnut Oil
                    Crisp Currants
 ý Cup          Toasted Pinenuts

Method

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.


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