Hot smoked eel with bacon and apple
Like many fatty fish such as mackerel, salmon and trout, eel acquires a delicious, refined taste when smoked.
Hot smoked eel with bacon and apple
This appetizer is the inspiration and creation of chef Adam Gray
Duration: 30 minutes
Degree of difficulty: Easy
Type: Starter
Portion for 4 persons
Ingredients
- 300 ml apple and ginger juice - 220ml rapeseed oil - Salt - Ground white pepper - 2 green-yellow apples (Cox's apples) - 200 gr smoked bacon lardons - 400g of smoked eel, boned and cut into 12 equal pieces - 1 bunch of micro watercress leaves
Preparation
- Begin by preparing the dressing. Add 250 ml apple and ginger juice to a small pan and place over a medium heat. Bring to the boil, then simmer until reduced to about 150ml. Remove from the heat and whisk in the rapeseed oil, then season to taste and set aside to cool before serving
- Peel and cut the apples into large dice and place in a bowl. Pour over just enough apple and ginger juice to cover and leave to marinate until ready to serve
- Place the smoked bacon lardons in a pan and cover with cold water. Place on a high heat and bring to the boil, then remove from the heat and immediately drain through a colander. Run the lardons under cold water to refresh and remove any residue, then pat dry with kitchen paper
- Add 100ml rapeseed oil to a frying pan and place over a medium heat, then add the blanched lardons to the pan and fry gently until golden brown. Transfer the cooked lardons to a tray lined with kitchen paper and leave to drain of any excess fat.
- Meanwhile, arrange the eel pieces on a metal tray and place under a hot grill for a few minutes until heated through, taking care not to let the tops burn.
- To serve, drain the apple cubes from the juice and divide between plates. Scatter over the cooked lardons and add the pieces of hot smoked eel. Garnish with the watercress leaves and a drizzle of the apple and ginger dressing