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Crêpes parmentière with smoked eel, crispy bacon and horseradish

Tamasin Day-Lewis from Tamasin Day Lewis
From Tamasin Day-Lewis, mouth-watering potato pancakes with richly flavoured smoked eel, crunchy bacon and tangy horseradish cream

Crêpes parmentière with smoked eel, crispy bacon and horseradish

Method

1. First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.

2. Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.

3. Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.

4. Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.

5. Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.

6. Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.

7. Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.

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Serves: 6

Prep: 40 min
Cook: 20 min

Ingredients
100g unsalted Butter
450g floury organic potatoes, cooked
3 tbsp plus 1 tsp Milk
2 heaped tbsp potato flour or plain flour
3 Eggs
4 egg whites, lightly beaten
2 tbsp double cream
8 rashers organic oak-smoked streaky bacon
2 fillets smoked eel, skinned and sliced into 5cm chunks
salt and fresh ground black pepper