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Crispy smoked eel with beetroot crème fraiche

Crispy smoked eel with beetroot crème fraîche

PT45M

1
To make the dip, first peel the beetroot. Place all ingredients for the dip in a blender and liquidise until smooth. Push through a fine sieve and season
  • 600g of beetroot, cooked
  • salt
  • pepper
  • 150g of crème fraîche
  • 150g of natural yoghurt
  • 1/2 tsp Cabernet Sauvignon wine vinegar
2
To make the eel, mix the eggs and the milk together to make an egg wash. Put the plain flour, egg wash and brioche crumbs in separate dishes and season the flour with salt and pepper
  • 3 eggs
  • 500ml of semi skimmed milk
  • 500g of plain flour
  • 500g of brioche crumbs
  • sea salt
  • black pepper
3
Roll the eel pieces in the flour then put straight into egg wash. Carefully take them out of the egg wash with a slotted spoon, shaking off any excess egg wash. Place them into the brioche crumbs
  • 8 Lincolnshire smoked eels
4
Shake the dish to ensure that the eel is fully coated in the brioche crumbs, then lift them out, brushing off any excess crumbs. Chill for at least 15 minutes
5
Heat the oil to 165°C and fry the eel in batches until golden brown. Remove and drain on kitchen paper. Season with a little sea salt and pepper
  • oil
  • salt
  • pepper
6
Arrange the crispy eel on a plate with a quenelle of the beetroot crème fraiche to the side

Ingredients

Metric

Imperial

  • Crispy brioche eel

  • Beetroot and crème fraîche dip

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