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Smoked eel with beetroot
- Prep time:
- 20 mins
- Cook time:
- Serves:
- 2
Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe
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Ingredients
- 1 cooked Beetroot, with leaves attached
- 200g smoked Eel
- 2 tbsp fresh horseradish, finely grated
- 4 fennel tops
- 1/2 Lemon, juice only
- red wine vinegar, to taste
- Olive oil, for drizzling
Method
1. Remove the stalk from the beetroot, reserving the small green leaves. Finely chop 4-5 of the large leaves and set aside.2. Peel the beetroot and, using the vegetable peeler, peel strips off the beetroot and arrage on the two serving plates.
3. Thinly slice the smoked eel lengthways and arrange on the plate on top of the beetroot. Sprinkle over the grated fresh horseradish and sprinkle over the finely chopped beetroot leaves. Scatter over the fennel fronds and the small beetroot leaves.
4. To serve, squeeze the lemon juice over the eel and beetroot along with a drizzle of red wine vinegar. Season with salt and freshly ground black pepper, then finish with a drizzle of olive oil.
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