Lough Neagh smoked eel and sweetcorn dashi
This dashi broth celebrates the best Northern Irish ingredients paired with the international influences and flavours found in Belfast. Smoked eel from Lough Neagh in County Armagh is the star of the show here; recognised as amongst the finest eels in the world with PGI (Protected Geographical Indication) status. Robin makes a dashi broth infused with sweetcorn and the bones from the smoked eel, resulting in a beautifully balanced dish with acidity from rice wine vinegar, sweetness from the corn and richness from the smoked eel and soft-boiled egg. The broth is finished with fermented black soybean chilli oil and XO sauce for deep umami.
Ingredients
Metric
Imperial
- 4 medium eggs
- 1 handful of dried wakame
- vegetable oil, for frying
DASHI
- 1 smoked eel, whole, Robin used a Lough Neagh eel from County Armagh, filleted and chopped into 2cm pieces, skin and bones reserved, chilled
- 2 shallots, sliced
- 2 garlic cloves, lightly crushed
- 1l water
- 1 tsp dashi powder, or more to taste
- 2 corn on the cob
- rice wine vinegar, to season
- 1/2 bunch of chives, finely sliced
TO SERVE
- 2 tbsp of XO sauce
- 2 tbsp of fermented black bean chilli oil, Robin used White Mausu’s Black Bean Rāyu
Method
For the dashi, place the reserved eel skin and bones in a saucepan with the shallots, garlic and cold water. Place on a medium heat, bring to a gentle simmer and add the dashi powder. Simmer for around 20-30 minutes, allowing the smoke and richness from the eel to flavour the broth without reducing it too aggressively. Strain through a fine mesh sieve and return the broth to a clean saucepan
- 1 smoked eel, whole, Robin used a Lough Neagh eel from County Armagh, filleted and chopped into 2cm pieces, skin and bones reserved, chilled
- 2 shallots, sliced
- 2 garlic cloves, lightly crushed
- 1l water
- 1 tsp dashi powder, or more to taste
Place the whole corn cobs into the strained dashi and simmer gently for 10 minutes, then remove from the heat and leave to infuse. Once cool enough to handle, remove the corn and slice off the kernels. Reserve the kernels and the broth separately (discard the husks)
- 2 corn on the cob
Meanwhile, bring a saucepan of water to the boil and set up a bowl of iced water. Boil the eggs for 6½ minutes then transfer to the iced water with a slotted spoon and leave to completely cool. Peel and set aside
Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C. Set up a tray lined with kitchen paper. Deep-fry the dried wakame for 1-2 minutes until crisp, then remove to kitchen paper – you may need to work in batches. Set aside
- vegetable oil, for frying
- 1 handful of dried wakame
When you’re ready to serve, place 700ml of the smoked eel dashi in a saucepan and bring to a gentle simmer. Add the sweetcorn kernels and smoked eel and warm through – do not boil. Season the broth with rice wine vinegar and sprinkle in the chives
- rice wine vinegar, to season
- 1/2 bunch of chives, finely sliced
Meanwhile, reheat the eggs in simmering water for 2 minutes, then drain and slice in half
To serve, divide the sweetcorn, smoked eel, and broth between bowls. Place the egg halves on top and spoon over the XO sauce and fermented black soybean chilli oil. Finish with the crispy fried wakame. Serve immediately
- 2 tbsp of XO sauce
- 2 tbsp of fermented black bean chilli oil, Robin used White Mausu’s Black Bean Rāyu
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Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – including Sorella and Darby's – are relaxed, innovative and very exciting.
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