Crispy smoked eel with beetroot crème fraîche

Smoky eel is wonderfully offset here by buttery, crispy brioche breadcrumbs, earthy beetroot and tart crème fraîche. Keep Adam Gray's luscious canapé recipe up your sleeve for a lavish party.

First published in 2015
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Ingredients

Metric

Imperial

Crispy brioche eel

Beetroot and crème fraîche dip

Equipment

  • Fine sieve
  • Deep fat fryer

Method

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
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
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
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
6
Arrange the crispy eel on a plate with a quenelle of the beetroot crème fraiche to the side
First published in 2015
discover more:
share recipe:

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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