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Recipe for :

Smoked Eel and Carrot Salad
 

This recipe has been published with the kind permission of Michel Roux Jnr of Le Gavroche. Le Gavroche is one of the UK's finest restaurants. Its opening in 1967 by brothers Albert and Michel Roux marked the revolution of restaurants in London. Since then, Le Gavroche has continued to set the standards of cooking and service by which other places are judged - it was the first UK restaurant to be awarded one, two then three Michelin Stars.

Today the reputation of Le Gavroche continues to ride high in the eyes of critics and customers and now firmly rests on the food prepared by Michel Roux Jnr who took over the day to day running of the kitchen from his father, Albert, in 1991.

If you would like to visit Michel Roux Jnr's web site <click here>

Ingredients

1 smoked eel (1.2kg)
2 - 3 carrots
salt and pepper
1 teaspoon light brown sugar
3 tablespoons peanut oil
2 sprigs of fresh coriander

Horseradish Cream:
3 tablespoons double cream
horseradish relish
1 spring onion, thinly sliced

Method

  • Peel the carrots and cut into very fine julienne, season with salt and pepper, stir in the sugar, cover with cling film and refrigerate for 12 hours.
  • If the eel has not been skinned or filleted this is not such a daunting task as it may seem - certainly not as difficult as skinning live eels. Simply score the skin near the head and pull the skin towards the tail; it comes off as easily as peeling a banana! To fillet, use a thin bladed knife and follow the backbone all the way down to the tail.
  • Cut the eel into neat diamond shapes (2cm wide) and set aside.
  • Take the carrots out of the refrigerator; they will have given off a golden coloured liquid. Drain the carrots, reserving the liquid. Press the carrots into a ring (6cm diameter x 4cm deep), then remove the ring and arrange the eel diamonds on top.
  • Add a spoonful of horseradish cream.
  • Blend the coriander leaves with the oil with a hand blender or mortar and pestle. Drizzle the coriander oil and the carrot juices on the plates to give a bright vibrant summer salad.

Horseradish Cream:

  • Whip the cream until stiff.
  • Stir in the horseradish relish and spring onion and chill in the refrigerator until ready to serve.

Michel Roux Jnr

There are two books written by Michel Roux Jnr which are currently available:

 
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